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Two loaves of old-fashioned zucchini bread cooling on a wire rack

Old-Fashioned Zucchini Bread

A simple, moist zucchini bread made with finely shredded zucchini and warm cinnamon. This easy garden-season recipe makes one loaf, freezes beautifully, and can also be made into muffins. Freshly milled flour and honey options are included in the notes.
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Servings: 1 loaf

Ingredients
  

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup neutral oil
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour, or 180 grams soft white wheat flour
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 cups finely shredded zucchini, do not drain

Method
 

  1. Preheat oven to 350°F. Grease a standard loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla until well combined.
  3. In a separate bowl, combine the flour, cinnamon, salt, baking soda, and baking powder.
  4. Add the dry ingredients to the wet ingredients and stir just until combined.
  5. Fold in the finely shredded zucchini, including all of its natural moisture. Do not squeeze or drain the zucchini.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50–60 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean.
  8. Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a cooling rack.

Notes

  • Finely shred the zucchini: Finely shredded zucchini practically melts into the bread as it bakes, giving the loaf moisture without leaving large pieces throughout the crumb.
  • Do not drain the zucchini: Its natural moisture is part of the recipe.
  • Honey option: Substitute 1/2 cup honey for the 1 cup sugar. No other liquid adjustments are necessary.
  • Fat options: Melted butter or melted lard may be used in place of the oil, though butter will be the least moist.
  • To make muffins: Divide the batter among greased or lined muffin cups and bake at 350°F until golden and a toothpick inserted in the center comes out clean. Begin checking much earlier than you would a loaf.
  • To freeze: Cool completely, wrap tightly in plastic wrap, then wrap in foil or place in a freezer bag. Muffins can also be frozen for easy individual portions.
  • Fresh milled? Substitute 180 grams soft white wheat berries. Allow freshly milled batter to rest for 30 minutes after mixing to hydrate.