fucking delicious
fuckingdelicious.co
https://fuckingdelicious.co/recipes/zucchini-bread
Breads
Zucchini Bread
Zucchini bread is the Trojan horse of baking. It's a vegetable disguised as dessert and nobody ever complains about it. The zucchini melts into the batter during baking and creates this insanely moist, tender crumb that you literally cannot achieve with any other ingredient. I've served this to people who claim to hate vegetables and watched them eat three slices without knowing there's an entire cup of shredded zucchini in there. Their face when I told them was priceless. This recipe leans into the warm cinnamon-brown sugar lane rather than the savory direction, so it eats more like a spice cake than a bread. With a cup of coffee on a Sunday morning? Bruhhhh. That's the whole vibe. If you have a garden that's producing zucchini faster than you can eat it (and if you grow zucchini, you know exactly what I'm talking about), this bread is about to become your most-used recipe.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup packed shredded zucchini (about 1 medium)
- 1/2 cup vegetable oil
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts, 1/2 cup chocolate chips
Instructions
- 1
Prep the zucchini
Wash 1 medium zucchini and grate it on the large holes of a box grater. Don't peel it first. The skin adds moisture and tiny flecks of green that are invisible in the finished bread. Once grated, put the shredded zucchini in a clean kitchen towel or a few layers of paper towels and squeeze out as much liquid as you can. You'll be surprised how much water comes out. If you skip the squeezing step, the extra moisture will make the bread gummy and dense. You want about 1 cup of squeezed, packed zucchini.
- 2
Mix dry ingredients
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan. In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, and 1/4 tsp nutmeg.
- 3
Mix wet ingredients
In a large bowl, whisk 1/2 cup oil, 3/4 cup brown sugar, 1/4 cup granulated sugar, 2 eggs, and 1 tsp vanilla until smooth. Stir in the squeezed shredded zucchini until evenly distributed.
- 4
Combine and bake
Pour the dry ingredients into the wet and fold with a spatula until just combined. Fold in walnuts or chocolate chips if using. Pour into prepared pan. Bake 50-60 minutes until a toothpick comes out clean. If the top browns too fast, tent with foil after 40 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack.
- 5
Slice and serve
Let the bread cool for at least 20 minutes before slicing. It slices cleaner when it's not piping hot. Serve plain, with butter, or with a smear of cream cheese. This bread stays incredibly moist for days thanks to the zucchini moisture. It's actually better on day 2 when the flavors have had time to meld.
Baker's Notes
- Squeeze the zucchini. Squeeze it again. Then squeeze it one more time. Excess moisture is the number one reason zucchini bread turns out gummy.
- Don't peel the zucchini. The skin adds moisture and the flecks of green disappear completely in the finished bread.
- For a chocolate version, add 3 tbsp cocoa powder to the dry ingredients and fold in 1/2 cup chocolate chips. Chocolate zucchini bread is a whole different experience and equally incredible.
- Freeze shredded, squeezed zucchini in 1-cup portions in freezer bags. That way when the craving hits, you're ready.
Nutrition
Calories
220
Fat
10g
Carbs
30g
Protein
3g
Sugar
17g
Serving
1 slice
Notes
FAQ
Can I taste the zucchini?
Can I use yellow squash instead?
Why is my zucchini bread gummy?
Do I need to peel the zucchini?
Reviews
Loading reviews...
