It's time to grate some zucchini, fire up the oven and bake a moist, soft, spice-infused zucchini bread. You only need a few ingredients, two bowls, and a loaf pan to make the best zucchini bread you've ever tasted. This easy recipe will delight you and has the perfect blend of delicious spices. It's freezer-friendly, and you can customise it with walnuts, pecans, raisins or dried cranberries. If you like, you can add shredded coconut or chocolate chips. You could also use orange zest, grated apples or carrots.
How to prep zucchini
Grate the zucchini using a standard box grater — no need to peel.
The moisture content of zucchini varies greatly, whether they are picked in season or purchased off-season.
While you prep the other ingredients, place the grated zucchini in a sieve over a bowl to drain any excess moisture.
Zucchini bread recipe
Total time: 70 mins
Serves for: 18 servings
Yield: 2 loaves
3 to 4 cups grated fresh zucchini (310g to 425g)
3/4 cup (170g) unsalted butter, melted, more for greasing the pans
3 cups (390g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 1/3 cup (270g) sugar
2 large eggs, beaten
2 tsp vanilla extract
1/4 tsp kosher salt (if using salted butter, omit)
1 cup (100g) chopped pecans or walnuts, optional
1 cup (120g) dried cranberries or raisins, optional
Grate the zucchini and drain the excess moisture in a sieve or colander. If the grated zucchini seems dry, pour water over it in the colander, then let it drain.
Preheat the oven to 350°F (175°C). Butter two 9 x 5-inch loaf pans.
Combine the flour, baking soda, baking powder, cinnamon, ginger, and ground nutmeg in a large bowl.
In another large bowl, whisk together the sugar, eggs, vanilla, and salt – do not add salt if you use salted butter. Stir in the grated zucchini and then the melted butter.
Add the flour mixture, a third at a time, to the sugar, egg, and zucchini mixture, mixing well after each addition. If using dried cranberries or raisins, fold them in.
Divide the batter equally between the two loaf pans. Bake for 50 minutes at 350°F (175°C) or until a toothpick inserted in the centre comes out clean. Let cool in pans for 10 minutes. Place on wire racks to cool completely.
How to store zucchini bread
This zucchini bread will keep for several days at room temperature in an airtight container or wrapped in plastic wrap. If you want to freeze it, let it cool completely first, wrap it in plastic wrap, and then wrap it tightly in aluminium foil. You can thaw it on the countertop, still wrapped, or in the oven at a low temperature. Frozen zucchini bread will taste freshest if eaten within three months of freezing.
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