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Zucchini Bread Recipe

Ingredients

  • 1 1/2 c. all purpose flour (soft or hard wheat work well also)
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1 cup sugar
  • 1 cup finely shredded unpeeled zucchini (use a cheese grater for this)
  • 1 cup cooking oil
  • 1 egg
  • 1/4 tsp finely shredded lemon peel optional
  • optional add-ins such as 1 c. walnuts, and 1 c. chocolate chips

Instructions

  • Wash and shred the zucchini. There is no need to peel it first, as the skin practically dissolves and becomes so soft when cooked that you won’t even notice. It adds a nice color to the bread if you leave it on, too.
    drain zucchini first
  • One word of caution, though - make sure you drain and rinse the zucchini before using it in the bread. Zucchini has a ton of water in it, and if you don’t let some of the water drain out, you’re going to wind up with a bread that’s a bit too soft and mushy.
    That’s especially true with zucchini that has been frozen. You can see in the picture above how much liquid the zucchini is sitting in after I took it out of the freezer!
  • In a mixing bowl combine flour, baking soda, and salt.
    dry ingredients in mixing bowl
  • In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel (if using this). Mix well.
    mix in wet ingredients
  • Add flour mixture to the zucchini mixture, stirring just until combined. Add your spices.
    stir in spices
  • Do not overmix – the batter will be somewhat thick (thicker than pancake batter or cake mix but not as dense as a regular dough).
  • Pour batter into a greased loaf pan 8x4x2. Bake at 350* for 55-60 min. or until a toothpick inserted in the center comes out clean. There should be zero raw batter.
    pour into pans
  • Cool for 10 minutes on a wire rack, then slice and enjoy!
    final zucchini bread