I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet. Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini? After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
Here is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer and can make the whole thing in one bowl. It’s basically our zucchini muffin recipe in a bread form.
Update, 9-28-2012: I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe on a different page here: Zucchini Bread with Pineapple.
- 2 eggs, beaten
- 1 1/3 cup sugar
- 2 teaspoons vanilla
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 2 teaspoons baking soda
- Pinch salt
- 3 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup chopped pecans or walnuts (optional)
- 1 cup dried cranberries or raisins (optional)
1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.
2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.