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zucchini bread recipe

Simple Zucchini Bread Recipe for Beginners

Yes. Store bought bread can be delicious – especially if it is freshly baked. But it won’t even hold a candle to this simple but delicious Zucchini bread recipe you can use to conjure amazing loaves straight from your kitchen.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Course Breakfast, Snack
Servings 2 8x4inches loaves
Calories 350 kcal

Equipment

  • 1 Box grater
  • 1 Cheesecloth or kitchen towel
  • 1 Wire rack
  • 2 8x4 inch loaf pans
  • 1 Oven
  • 2 Mixing bowls. One big one small

Ingredients
  

  • 2 medium zucchinis around 1 pound total
  • Butter or any oil for greasing the baking pans
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons fresh lemon zest
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup sugar
  • ½ cup brown sugar
  • ¾ cup olive oil
  • 2 teaspoons vanilla extract
  • 1 cup of raisins/chocolate chips optional mix-ins

Instructions
 

  • Clean the zucchini, drain it, and then use the large holes side on your box grater to grate them. You should end up with around 3 cups of grated zucchini
    2 medium zucchinis
  • Place the shredded zucchini in a cheesecloth or baking towel and gather up the sides of the towel so that you can squeeze out the moisture in the grated zucchini. Aim to get rid of as much of the moisture as possible otherwise, your bread will be soggy
    2 medium zucchinis
  • In one big bowl, mix the dry ingredients (apart from the sugars) thoroughly and set them aside
    3 cups all-purpose flour, 1 teaspoon salt, 2 teaspoons baking powder, 2 teaspoons fresh lemon zest, ¼ teaspoon ground nutmeg
  • In another bowl, mix the wet ingredients and the two types of sugar and whisk them to combine well
    2 large eggs, 1 cup sugar, ½ cup brown sugar, ¾ cup olive oil, 2 teaspoons vanilla extract
  • It is now time to preheat the oven. Place the wire rack in the middle of the oven and set it to preheat to 350F
  • Take your two loaf pans and coat them with the butter or oil in readiness
    Butter or any oil for greasing the baking pans
  • Add the zucchini and your mix-ins of choice to the dry ingredients mix created in step three above and then add in the wet ingredients from step four.
    2 medium zucchinis, 1 cup of raisins/chocolate chips
  • Gently stir and fold the mix until you can’t see any dry flour. Be patient as this can take a couple of minutes
  • Pour the well-mixed batter into the prepared baking tins
  • Place the loaf pans into the now up to temperature oven (wait some more if it isn’t done preheating yet) and bake them until a toothpick stuck through the middle of each loaf comes out dry. This should take around 45 to 50 minutes
  • Your finished loaves should have a golden brown crust with a springy feel to them.
  • Let the bread dry in the pan for around ten minutes before turning them onto a wire rack to cool off completely

Notes

You can use or omit the mix-ins. They do not make the bread
If you get the ingredients well, there is no need to add water or any other fluid to get your batter right
The bread can keep in air-tight Tupperware for a couple of days. Wrap it in foil and freeze it to keep for up to 3 months. Just remember to thaw it in a fridge overnight and warm it in an oven for around 20 minutes before eating.
Keyword Baking, Bread, Zucchini, Zucchini Bread