Easy Zucchini Bread

Name: Easy Zucchini Bread
Total time: 1 h 10 min
Yield: 16 serving(s)
Ingredients: 3/4 c. olive oil (or canola oil), plus more for pan; 1 3/4 c. all-purpose flour; 1 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. kosher salt; 1/4 tsp. freshly grated nutmeg; 2 large eggs; 1/2 c. packed light brown sugar; 1/4 c. granulated sugar; 1 tsp. pure vanilla extract; 1/2 lb. small zucchini (about 2); 1 c. walnuts, roughly chopped

Sneak some extra greens into your next treat with zucchini bread.

By Samantha MacAvoy and Kate MerkerUpdated: Aug 12, 2021

1 Rating

Mike Garten

Yields:

16 serving(s)

Total Time:

1 hr 10 mins

Cal/Serv:

240

Jump to recipe

The perfect end-of-summer brunch recipe or sweet afternoon snack, zucchini bread is easy to make and doesn’t require any complicated steps or techniques. This moist, flavorful quick bread (read: no yeast necessary!) is packed with fresh produce and sweetened with brown sugar and spices.You might be thinking, what is the point of zucchini bread? Why would I add it to a sweet baking recipe? Well, this recipe isn’t just a genius way to use up leftover zucchini (although it’s perfect for that too—there are about 2 whole zucchini in the batter!). The summer squash brings moisture and texture to any baked good, and its mild flavor is barely detectable. Spiced with cinnamon and nutmeg, the bread has a similar flavor profile to carrot cake. If carrot desserts are acceptable, why not zucchini?

Follow these tips to make the best zucchini bread:

✔️There's no need to peel the zucchini before grating. Use the large holes of a box grater for the best texture.

✔️Some recipes say to place the grated zucchini in a colander over a bowl to drain any excess liquid, but we found this step unnecessary. Just grate and add directly to the bowl!

✔️Feel free to customize this with your favorite chopped nuts (pecans would be great), extra spices, or even dried fruit or chocolate chips.

✔️Since this is an olive-oil based loaf, it will stay moist and last longer at room temperature than other, more cake-like baked goods. Store it in an airtight container or wrapped in plastic wrap.

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Ingredients

3/4 cup
olive oil (or canola oil), plus more for pan
1 3/4 cups
all-purpose flour
1 tsp.
ground cinnamon
1/2 tsp.
baking soda
1/2 tsp.
baking powder
1/2 tsp.
kosher salt
1/4 tsp.
freshly grated nutmeg
2
large eggs
1/2 cup
packed light brown sugar
1/4 cup
granulated sugar
1 tsp.
pure vanilla extract
1/2 lb.
small zucchini (about 2)
1 cup
walnuts, roughly chopped

Directions

1. Step 1Heat oven to 350°F. Lightly oil 8 1/2- by 4 1/2-inch loaf pan. Line with parchment paper, leaving overhang on 2 long sides; lightly oil paper.
2. Step 2In medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt and nutmeg.
3. Step 3In large bowl, beat eggs. Add sugars and oil, beat until combined, then mix in vanilla. Add dry ingredients, mixing just until incorporated.
4. Step 4Grate zucchini on large holes of box grater and fold into batter along with 1/2 cup walnuts. Transfer to prepared pan and sprinkle with remaining 1/2 cup walnuts. Bake until wooden pick inserted into center comes out clean, 65 to 75 minutes. Let cool in pan 15 minutes, then use overhangs to transfer to wire rack to cool completely.