Zucchini Bread (Moist Classic, With Shredded Zucchini)

What Makes This Recipe Work

A mix of white and brown sugar keeps the loaf soft with a lightly caramelized edge, while a light drain keeps the batter from turning gummy. Folding rather than beating the batter protects the crumb from getting tough.

Ingredients for Zucchini Bread (Moist Classic, With Shredded Zucchini)

• 3 cups (375 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp kosher salt
• 3 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 3/4 cup (180 ml) neutral oil
• 2 tsp vanilla extract
• 3 cups (360 g) lightly packed grated zucchini (about 2 medium), drained, see note

How to Make Zucchini Bread (Moist Classic, With Shredded Zucchini)

1. Preheat the oven to 350 F (175 C). Grease two 8x4-inch loaf pans and line them with parchment, leaving an overhang.
2. Grate the zucchini on the large holes of a box grater, then wrap it in a clean towel and squeeze lightly. It should feel moist but should not drip when pressed.
3. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
4. In a second bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and slightly glossy, about 1 minute.
5. Pour the wet mixture into the dry and fold just until no flour streaks remain, then fold in the zucchini and any stir-ins. Do not overmix.
6. Divide the batter between the pans and bake 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly.
7. Cool the loaves in the pans 15 minutes, then lift them out by the parchment and cool completely on a rack before slicing.

Tips for the Best Zucchini Bread (Moist Classic, With Shredded Zucchini)

• Stop mixing the moment the flour disappears; overmixing makes a tough, tunnelled loaf.
• If your zucchini is very wet, salt it 10 minutes and squeeze again before measuring.
• The batter also makes 18 muffins at 375 F for 18 to 22 minutes.

Variations and Substitutions

• For chocolate zucchini bread, whisk in 1/2 cup cocoa and fold in 1 cup chocolate chips.
• For zucchini muffins, bake in a lined tin and finish with a cinnamon sugar crumble.
• For lemon zucchini bread, add the zest of 1 lemon and swap the vanilla for 1 tsp lemon extract.
• For a lighter healthy zucchini bread, replace half the oil with applesauce and half the flour with white whole wheat.

How to Store and Reheat

• Wrap cooled loaves tightly and keep at room temperature up to 3 days or refrigerate up to 1 week.
• To freeze, wrap each loaf in plastic and then foil and freeze up to 3 months. Thaw at room temperature, still wrapped, for about 3 hours.

Zucchini Bread (Moist Classic, With Shredded Zucchini) FAQ