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Soft, moist, and lightly sweet zucchini bread with a hint of cinnamon, made with fresh grated zucchini without peeling or squeezing. Makes two 8×4-inch loaves.

Ingredients

Scale
  • 3 cups all-purpose flour (or gluten-free 1:1 blend)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 large eggs, room temperature
  • 1 cup oil (canola, vegetable, or extra light olive oil)
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 3 cups grated zucchini (from about 2 small to medium zucchinis, unpeeled, no squeezing)
  • Optional add-ins: up to 1 cup total chopped walnuts or pecans, raisins or other dried fruit, semi-sweet chocolate chips, or shredded coconut

Instructions

  1. Preheat oven to 350°F. Butter two 8×4-inch metal loaf pans and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, whisk eggs, oil, sugar, and vanilla extract until very well blended.
  4. Add the flour mixture to the wet ingredients and whisk until well combined and smooth. Do not overmix.
  5. Grate zucchini using the large holes of a box grater. Measure loosely, do not pack the zucchini into the cup. Fold grated zucchini and any optional add-ins into the batter gently until evenly incorporated.
  6. Divide batter between prepared pans.
  7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool loaves in pans for 10-15 minutes, then transfer to wire racks and cool completely to room temperature.

Notes

Do not peel or squeeze the zucchini; extra moisture ensures a soft, tender crumb., If using very large zucchini, scoop out seedy center before grating to avoid large wet pockets., You can use a food processor grating attachment if preferred., Can make muffins by baking batter at 350°F for about 18–22 minutes, checking doneness with a toothpick., To reduce fat, substitute up to half of the oil with unsweetened applesauce (texture will be slightly denser)., Add up to 1 cup of mix-ins like nuts, dried fruit, or chocolate chips if desired., Store cooled zucchini bread covered at room temperature for 2-3 days or refrigerate up to 1 week., Freeze wrapped tightly up to 3 months. Thaw at room temperature or warm slices briefly in microwave., Top with coarse sugar or streusel before baking or drizzle a cream cheese glaze after cooling for extra flavor.

Nutrition

Find it online: https://gingerbaking.com/zucchini-bread-recipe/