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Zucchini Bread
Tender, moist, and packed with warm cinnamon and cloves, this classic loaf turns a summer garden staple into an irresistible treat. You'll love how the subtle sweetness of fresh squash balances with the rich, spiced batter. Chopped nuts bring a satisfying crunch, while optional raisins add a chewy finish. It's a comforting bake that's equally at home alongside your morning coffee or as a late-afternoon snack.
Equipment
- Oven
- Loaf Pan
Ingredients
- 3 cups shredded zucchini (2 to 3 medium)
- 1 2 ⁄ 3 cups sugar
- 2 ⁄ 3 cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 3 cups all-purpose or whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon ground cloves
- ½ cup chopped nuts
- ½ cup raisins, if desired
Instructions
- 1Preheat the oven to 350°F and grease the bottoms of two 8x4-inch loaf pans or one 9x5-inch loaf pan with cooking spray.
- 2Combine the shredded zucchini, sugar, vegetable oil, vanilla, and eggs in a large bowl until smooth.
- 3Blend in the flour, baking soda, salt, cinnamon, baking powder, and cloves. Gently fold in the chopped nuts and raisins. Don't overmix the batter here, or the bread will become dense.
- 4Distribute the batter evenly between the 8-inch pans or pour it entirely into the 9-inch pan.
- 5Bake the 8-inch loaves for 50 to 60 minutes, or the 9-inch loaf for 70 to 80 minutes, until a wooden pick inserted into the center comes out clean.
- 6Let the bread rest in the pans on a wire rack for 10 minutes. The residual heat helps the loaves set up before you remove them.
- 7Run a knife around the edges to free the loaves, turn them out onto the cooling rack, and leave them to cool completely for about 2 hours before slicing.
Notes
- Storage: Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.
- Prep tip: You don't need to peel the zucchini if it's fresh and small. The skin adds beautiful green flecks to the bread. Peel older, larger squash before shredding.
- Variation (Orange Zucchini): Add 2 teaspoons of grated orange zest to the flour mixture for a bright citrus note.
- Variation (Pumpkin Bread): Swap the shredded zucchini for one 15-ounce can of pure pumpkin puree.
- Variation (Cranberry Bread): Omit the zucchini, cinnamon, cloves, and raisins. Mix 1/2 cup of milk and 2 teaspoons of grated orange zest into the oil, then fold 3 cups of fresh or thawed cranberries into the batter. Bake for 60 to 70 minutes.