Zucchini Bread
I have made a lot of zucchini bread because I love it. I love zucchini all around, actually. I saw someone in a video mix the zucchini into the dry ingredients instead of the wet ingredients before mixing the wet and dry and had to try it. I’ve made my recipe this way several times now and it is amazing. It helps you to not over mix your batter and also helps the zucchini to be evenly distributed in the final product more! You’ve got to try it! This recipe is the perfect balance of flavor and moisture.
PrintZucchini Bread
New technique for mixing this traditional quick bread! Full of flavor and totally moist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 1 loaf 1x
Ingredients
2 cups flour (lightly scooped and measured) 227g
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup light brown sugar (213 g)
1/2 cup white sugar (100 g)
3/4 cup vegetable oil
2 teaspoons vanilla
2 eggs
2 1/2 cups zucchini (about 350–400 g)
About 2 tablespoons sugar to sprinkle on top before baking
Instructions
Pre-heat oven to 350 F. Grease a bread pan and line with parchment paper on the bottom if you’re worried about it sticking/for easy removal from the pan.
In a large mixing bowl combine the first 6 ingredients.
In a small mixing bowl combine the rest of the ingredients except the zucchini till well combined.
Grate zucchini and add it to the flour mixture. Toss till combined.
Stir the wet mixture into the dry/zucchini mixture till combined. (try to not to over mix.)
Pour batter into prepared baking pan and sprinkle with about 2 tablespoons of white sugar on top.
Bake for about 45-60 minutes until a toothpick inserted comes out clean.
Let cool for 10 minutes on a wire rack and then turn out of pan to Finnish cooling. Resist the urge to slice till all cooled or it may crumble.
Notes
You can leave the sugar off the top, but I really like the crunchy top it gives the bread.
Depending on your oven and pan your baking time may be different.
Depending on your bread loaf pan, you may need to take a bit of batter out and make muffins out of it so your bread doesn’t over-flow. My bread pan back in America is the perfect size for this bread but my pan in Finland is a bit smaller and doesn’t fit the whole amount. So if the batter fills any more than 2/3 of your pan take a bit out or you’ll be cleaning up overflow in your oven.
You can make muffins or mini loafs out of it instead of a large loaf if you’d prefer too! The cooking time will obviously be less though.
I’ve never made zucchini bread but this recipe was so easy to follow. I had to cook it longer since I live in Utah, the crust from sugar on top enhances the texture so much.