Zucchini Bread
Quick answer
- Total time
- 200 min
- Level
- Easy
- Servings
- 10 servings
- Ingredients
- 13
About this dish
Zucchini is grated skin-on and goes in unsqueezed, with cinnamon and nutmeg for spice.
Read more
With baking powder and soda doing the rising instead of yeast, the crumb is closer to cake than bread. After roughly 65 minutes in the oven, the loaf still needs an hour in the pan and another hour out of it before it can be sliced.
Ingredients
Instructions
- 1
Heat the oven to 175°C (350°F).
Cover the base and all four sides of a 23 x 13 cm (9 x 5 inch) metal loaf pan with parchment, folding it into the corners. Leave paper above the long sides to lift the loaf.
- 2
Trim and coarsely grate the zucchini with its skin on.
Weigh 180 g after grating; keep its moisture and do not salt it.
- 3
Mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg evenly in a large bowl.
- 4
In another bowl combine the oil, both sugars, eggs, applesauce and vanilla.
Break up sugar lumps, then stir in the zucchini.
- 5
Pour the wet mixture into the dry ingredients and fold from the bottom with a spatula.
Stop when the dry flour disappears, transfer to the pan and level the top.
- 6
Bake on the middle rack for about 65 minutes, checking from 55 minutes.
Cover loosely with foil if the top browns early; if a center skewer has raw batter, bake five more minutes and check again.
- 7
Remove when the skewer carries only a few moist crumbs.
Cool in the pan on a rack for one hour, lift out and cool for about another hour, then cut into ten slices.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Zucchini Bread
Sally McKenney, Sally's Baking · Checked: 2026-09-06
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