Zucchini Bread With Fresh Zucchini Flavor and a Tender Crumb
By Emma Collins
Prep
10 min
Cook
65 min
Total
75 min
Servings
8
Level
Easy
Choose small to medium zucchini with thick skins and few seeds․ These varieties have enough water to use in zucchini bread without making it too wet․ One-pan zucchini bread without cinnamon has a moist‚ mild zucchini flavor․
The batter ingredients are light brown sugar‚ granulated sugar‚ vegetable oil‚ vanilla extract‚ eggs at room temperature‚ and other dry ingredients‚ including flour‚ baking powder‚ baking soda‚ and kosher salt․ Mix all the ingredients except zucchini until combined․ The batter is thick․ Un-drained‚ shredded zucchini in the cake adds moisture and tenderness․
In baking‚ signs of doneness include a dark brown crust on the bread and a toothpick inserted into the bread with some crumbs attached but no wet batter․ The batter should be thinner after adding zucchini‚ a sign that zucchini added moisture․ Over-squeezing shredded zucchini before baking and overmixing batter with shredded zucchini can make bread drier and heavier․
Serve warm with butter‚ cream cheese‚ or cinnamon butter‚ if desired․ Let the loaf cool entirely before using or freezing․ Parchment paper and a freezer bag are suggested for freezing; slice the loaf before freezing to easily pull out individual slices․
Why you'll love this recipe
- Smaller and medium zucchini have more water content and fewer seeds‚ which improve the texture and taste of zucchini bread and help the zucchini flavor show through․
- Two types of sugar provide sweetness to the dish without overpowering zucchini flavor․ Cinnamon would overpower zucchini flavor․
- Vegetable oil is used in the recipe to provide a moist‚ heavy texture and to ensure that the other ingredients used in the recipe are pantry staples․
- Grated zucchini using a small grater hole results in a softer texture․ Grated zucchini using a larger grater hole will include bits of green zucchini for bakers who prefer a less smooth texture․
- No cinnamon is used‚ so summer gardeners can taste zucchini without being overwhelmed by cinnamon and other spices․
- Light-colored metal loaf pans help the zucchini batter cook and rise evenly without rapidly darkening the crust․
Ingredients
- •2 cups all-purpose flour (250 g)
- •¾ teaspoon baking powder
- •¾ teaspoon baking soda
- •1 teaspoon kosher salt
- •1 cup light brown sugar (200 g)
- •½ cup granulated sugar (100 g)
- •¾ cup vegetable oil (164 g; canola may be used)
- •1 teaspoon vanilla extract
- •2 large eggs (room temperature)
- •2 ½ cups grated zucchini (gently press out excess moisture with hands, but do not aggressively squeeze)
Instructions
- 1
Preheat the oven to 350°F. Prepare a 9×5-inch or 8½×4½-inch loaf pan with non-stick spray or the butter-and-flour method.
- 2
Add all ingredients except the zucchini to a bowl and stir to incorporate. The mixture should be thick.
- 3
Add the shredded zucchini and stir until combined. The batter will become thinner and easier to pour.
- 4
Pour the batter into the prepared pan. Bake for about 65 to 75 minutes, until the outside is dark brown and an inserted toothpick comes out with crumbs but no wet batter. If the loaf gets too dark, add a foil tent for the last 10 to 15 minutes.
- 5
Let the bread cool slightly before cutting and serving.
FAQ
Nutrition (per serving)
Calories
458
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