Zucchini Bread
Moist, warmly spiced and full of goodness
A tender cinnamon quick bread made with grated zucchini and optional walnuts, ready in about 1 hour 50 minutes including cooling
One tablespoon = 15 ml; one teaspoon = 5 ml.
About Zucchini Bread
Zucchini bread is a tender, flavourful quick bread made with fresh grated zucchini (courgette), warm cinnamon and a hint of nutmeg. It is a classic American home bake and a wonderful way to turn garden zucchini into a treat for breakfast, a snack or tea time.
Because it is raised with baking powder and soda rather than yeast, there is no kneading or proving. The keys are squeezing the grated zucchini so the loaf is moist but not soggy, mixing the batter only until combined, and letting the bread cool completely before slicing.
Kitchen testing has not been documented for this recipe. Cooking times are estimates and vary with the stove, cookware and batch size. Follow the doneness checks in the method.
Make it work for your kitchen
Also known as Courgette bread, Courgette loaf cake, Zucchini loaf.
Original quantities serve 10. Cooking times, pan size and frying-oil depth do not scale, cook in extra batches instead.
Before you start
Prepare the tin and oven
Preheat the oven to 180°C (160°C fan). Grease a 23 x 13 cm (9 x 5 inch) loaf tin or line it with baking paper.
PreparationGrate and drain the zucchini
Use fresh, firm zucchini. Wash and grate them on a box grater without peeling, then squeeze out the excess moisture in a clean kitchen towel.
PreparationToast the nuts
If adding walnuts or pecans, toast them lightly in a dry pan for extra flavour and let them cool before chopping.
PreparationSet up the equipment
For Zucchini Bread, have these tools clean and ready: 23 x 13 cm (9 x 5 inch) loaf tin; mixing bowls; box grater; measuring cups and spoons; whisk and spatula; cooling rack; baking paper (optional). Choose the cooking method before starting and use the tools for that method.
Before cooking
Step-by-step cooking method
1 Preheat the oven / Grate the zucchini
Preheat the oven to 180°C (160°C fan). Grease a 23 x 13 cm (9 x 5 inch) loaf tin or line it with baking paper. Wash the zucchini and grate them using a box grater. There is no need to peel them.
2 Squeeze out excess moisture / Mix the dry ingredients / Whisk the wet ingredients
Place the grated zucchini in a clean kitchen towel and gently squeeze out the excess moisture. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg (if using). In another bowl, whisk the eggs, oil, brown sugar, granulated sugar and vanilla until well combined.
3 Combine wet and dry / Fold in the zucchini
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Gently fold in the drained zucchini until it is evenly distributed.
4 Add optional mix-ins / Fill the tin / Add the topping (optional)
If using nuts, chocolate chips or raisins, fold them in now. Pour the batter into the prepared loaf tin and smooth the top. Sprinkle chopped nuts, a little turbinado or brown sugar and the cinnamon over the top, if you like.
5 Bake the bread / Cool in the tin
Bake for 55-60 minutes, or until a skewer inserted into the centre comes out clean. A few moist crumbs are fine. Let the bread cool in the tin for 10-15 minutes.
6 Remove from the tin / Cool completely / Slice the bread
Carefully lift the bread out of the tin and place it on a wire rack. Allow the bread to cool completely, for at least 30 minutes, before slicing. Use a serrated knife to cut the loaf into even slices.
7 Serve and enjoy / With butter
Serve as it is, or with a little butter. Enjoy warm or at room temperature. Spread a slice with butter for extra richness.
8 With a hot drink / Store leftovers / Share the joy
It is perfect with a cup of coffee, tea or a glass of milk. Store leftovers in an airtight container to keep the bread fresh and moist. It is a delicious way to use up garden zucchini and share homemade goodness.
Chef’s tips
- Use fresh, firm zucchini and grate them without peeling.
- Squeeze out the excess moisture for the best texture.
- Do not overmix the batter; mix just until combined.
- For extra flavour, toast the nuts before adding them.
- Let the bread cool completely before slicing for cleaner, neater slices.
- It tastes even better the next day.
Common mistakes & quick fixes
- Dense or dry loaf
- Do not overmix the batter once the wet and dry ingredients are combined.
- Too wet
- Squeeze the grated zucchini well before adding it.
- Flat loaf
- Check that your baking powder and baking soda are fresh.
- Bland flavour
- Use fresh spices; old cinnamon and nutmeg lose their aroma.
- Sunken centre
- Do not underbake; check with a skewer before taking it out.
- Tough texture
- Mix gently, just until combined.
Variations & serving ideas
Chocolate chip: Add chocolate chips to the batter.
Nutty: Use walnuts, pecans or hazelnuts.
Fruity: Add raisins or dried cranberries.
Citrus: Add a little orange zest for a citrus twist.
Wholemeal: Replace up to 50% of the flour with wholemeal flour.
Streusel or muffins: Add a streusel topping, or bake as muffins and reduce the baking time to 20-25 minutes.
Perfect result check
| Crust | Golden brown top with a slight crack. |
|---|---|
| Crumb | Moist and tender, with green flecks of zucchini. |
| Doneness | A skewer comes out clean or with a few moist crumbs. |
| Texture | Not too dense or dry. |
| Taste | Well balanced sweetness and spice; even better the next day. |
Storage & reheating
| Room temperature | Up to 3 days | Keep in an airtight container. |
|---|---|---|
| Refrigerator | Up to 1 week | Wrap well or keep in an airtight container. |
| Freezer | Up to 3 months | Wrap well. Thaw at room temperature. Enjoy plain, with butter, or with coffee or tea. |
Know when to change the heat
| Stage | Heat | What to look for |
|---|---|---|
| Baking | 180°C oven (160°C fan) | Golden, slightly cracked top; skewer comes out clean after 55-60 minutes. |
| Cooling | No heat | 10-15 minutes in the tin, then at least 30 minutes on a rack. |
Helpful answers before you cook
Do I need to peel zucchini for zucchini bread?
No. Just wash and grate them with the skin on; the skin gives the green flecks in the crumb.
Should I squeeze the zucchini before baking?
Yes, gently squeeze the grated zucchini in a clean towel. Too much moisture makes the loaf wet and can cause a sunken centre.
How do I know when zucchini bread is done?
Bake for 55-60 minutes at 180°C (160°C fan) until a skewer inserted in the centre comes out clean or with a few moist crumbs.
Can I make zucchini muffins with this batter?
Yes. Spoon the batter into a muffin tin and bake for 20-25 minutes.
Can I freeze zucchini bread?
Yes. Wrap it well and freeze for up to 3 months, then thaw at room temperature.
