Zucchini Bread

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Every summer there comes a point when the zucchini plants stop being polite. One week you’re wandering out to the garden hoping to find something big enough to pick, and the next you’re practically swimming in summer squash and grating it into everything in sight. That’s usually when I make zucchini bread — when the squash is coming out of our ears and I need every way I can find to use it up.

But some years the garden has other plans. A rainy stretch in early summer can disrupt the blossoms setting fruit — the pollinators stay home, and you end up with big, beautiful plants and not much squash to show for them. If that’s your garden this year, hang in there. A little heat wave usually turns things around in the summer squash patch.

Rainy year or not, there’s almost always one zucchini that gets away — the big old squash that either slipped through the cracks at picking time or managed to grow four inches in a single day. With zucchini, both are entirely possible. Don’t send it straight to the compost pile: the big ones are actually my favorite for bread making. One forearm-sized zucchini will grate up enough for both loaves, and once you scoop out the seedy core, the flesh bakes up beautifully. (More on that in the tips below.)

This is my traditional zucchini bread — warmly spiced with cinnamon, ginger, and nutmeg, moist without being soggy, and it makes two loaves: one for the counter and one for the freezer or a lucky neighbor. When I’m in more of a chocolate mood, I make my Double Chocolate Zucchini Bread, and when I want something bright and summery, it’s Lemon Zucchini Bread with Lemon Glaze.

Tips & FAQ

How much zucchini do I need? Two cups grated is roughly one medium-large zucchini, or about 3/4 pound. No need to be precise to the tablespoon — this recipe is forgiving.

Do I need to peel the zucchini? No. The peel softens completely in baking and adds those pretty green flecks.

What about giant zucchini? The big ones that hide under the leaves until they’re the size of your forearm are actually my favorite for bread, you’ll get both loaves out of one squash. Just slice it lengthwise and scoop out the seedy, watery core with a spoon before grating. Grate only the firm flesh.

Should I drain the zucchini? Usually no — the moisture is what makes zucchini bread moist. The exception: very large zucchini or a rainy stretch of weather can leave the flesh waterlogged. If your grated zucchini is visibly pooling liquid, set it in a colander for 15–20 minutes. (In a really wet year, I set a plate on top weighted down with a couple of cans of soup.)

Oil or butter? Oil makes a moister loaf that stays soft for days — it’s what the classic recipe calls for. Melted butter gives a richer flavor but a slightly denser crumb. Both work; I go back and forth depending on my mood.

How do I store it? Can I freeze it? Wrapped tightly, it keeps 3–4 days at room temperature. It freezes beautifully — cool completely, wrap in plastic then foil, and freeze up to 3 months. This is exactly why the recipe makes two loaves: one for now, one for the freezer (or a neighbor).

Variations: Stir in 1 cup chocolate chips with (or instead of) the nuts. For more chocolate, try my Double Chocolate Zucchini Bread, or go bright and summery with Lemon Zucchini Bread with Lemon Glaze.

Jennifer Morrisey

Zucchini Bread

This classic zucchini bread is moist, warmly spiced with cinnamon, ginger, and nutmeg, and the perfect way to use up garden zucchini, even the giant ones that got away. The recipe makes two loaves, so you can enjoy one now and freeze one for later.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 24

Course: Breakfast and Baked Goods

Cuisine: American

Calories: 216

Ingredients Method Nutrition

Ingredients

  

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• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 tablespoon vanilla extract
• 2 cups grated fresh zucchini, lightly packed about 1 medium-large zucchini
• 1 cup chopped pecans or walnuts optional

Method

 

1. Preheat the oven to 350°F (175°C). Butter or spray with non-stick cooking spray two 5 by 9-inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture, if we have been getting a lot of rain I will place a plate over the zucchini weighted down with cans of soup to help shed excess water in the squash.
2. In a large bowl, thoroughly whisk together the flour, baking soda, cinnamon, nutmeg, and ginger.
3. In another large bowl, whisk together the sugar, eggs, vanilla, and salt. Stir in the grated zucchini and then the melted butter until evenly distributed
4. Add the flour mixture, a third at a time, to the sugar egg-zucchini mixture, stirring after each incorporation. Fold in the nuts if using.
5. Divide the batter equally between the prepared loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Nutrition

Serving: 1gCalories: 216kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 172mgPotassium: 67mgFiber: 1gSugar: 18gVitamin A: 52IUVitamin C: 2mgCalcium: 28mgIron: 1mg

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Recipe Adapted from: Simply Recipes

Do you have a ton of zucchini? What are your favorite recipes to use it up?