Zucchini Bread
Ingredients
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- 1 tablespoons unsalted butter – for greasing pan
- 2 cups zucchini – grated (lightly packed)
- 1 cups granulated sugar
- 2 large eggs – at room temperature
- 1/2 cups neutral oil – such as vegetable or canola
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoons fine salt
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with the unsalted butter and line it with a parchment sling, leaving overhang for easy lifting.
2. Grate the zucchini on the large holes of a box grater. Measure 2 cups lightly packed. Let it sit 5 minutes, then gently squeeze by the handful to remove excess surface moisture (do not wring completely dry).
3. In a large bowl, whisk the granulated sugar and eggs until smooth and slightly thickened, 30–45 seconds. Whisk in the neutral oil and vanilla extract until emulsified.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and fine salt.
5. Add the dry ingredients to the wet. Fold with a spatula just until a few dry streaks remain.
6. Fold in the grated zucchini until evenly distributed and no dry flour remains; the batter will be thick.
7. Scrape the batter into the prepared pan, smooth the top, and tap the pan firmly on the counter a few times to release air bubbles.
8. Bake until the loaf is risen, deeply golden, and a toothpick inserted in the center comes out clean or with just a few moist crumbs, 50–60 minutes. An internal temperature of 200–205°F is another doneness cue.
9. Cool in the pan on a rack for 10 minutes, then lift the loaf out using the parchment and cool completely on the rack, at least 1 hour, before slicing.
10. Slice with a serrated knife. Store wrapped at room temperature for up to 3 days, or freeze well-wrapped slices for up to 2 months.
Zucchini bread is a moist, tender quick bread with a gentle sweetness and warm spice, showcasing the mild, grassy freshness of summer zucchini. The crumb is soft and plush from oil and eggs, while grated zucchini melts into the batter, adding moisture without dominating the flavor. It’s equally at home at breakfast, as an afternoon snack, or as a not-too-sweet dessert.
The loaf became an American staple in the latter half of the 20th century, when backyard gardens and farmers’ markets brought an abundance of zucchini to home kitchens. Quick-bread techniques, popular since the rise of chemical leaveners in the 1800s, made it easy to transform surplus squash into a keepable treat. Community cookbooks and home baking columns helped standardize the formula, and countless variations have appeared since, but the core idea has remained the same: a simple, spiced loaf that celebrates seasonal plenty.