If you've never been introduced before, let me say a few words about zucchini bread. First off, it doesn't taste like zucchini. Nor can you feel pieces of it in the bread itself. Both the flavor and the texture of the shredded zucchini melt into the bread, creating a subtle sweetness and a soft texture.
I like a few teaspoons of cinnamon and a pinch of nutmeg, especially if I happen to be baking on a blustery, early fall day, as I am today. You can also add a handful of nuts, raisins, or chocolate chips if it makes you happy.
To avoid ending up with soggy loaves from all the moisture in the zucchini, I've adopted a trick from Cook's Illustrated. You simply squeeze the shredded zucchini in a clean dish cloth before mixing it with the rest of the ingredients. The loaves end up light and airy instead of dense and weighed down.
This recipe makes two smallish "tea-sized" loaves. The smaller slices are perfect for an afternoon snack or late-night nosh. If you'd prefer larger slices, bake all of the batter in one single 8x4-inch loaf pan and extend the baking time by about 10 minutes.
Grate the zucchini: Trim the stem and root-end from the zucchinis and grate them on a box grater.
How To Make Zucchini Bread
Makes 2 loaves
What You Need
1 pound zucchini (about 2 medium-sized)
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
1 cup sugar
1/2 cup brown sugar, packed
3/4 cup olive oil or canola oil
2 teaspoons vanilla extract Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips
Nonstick spray or butter for greasing the pans
2 8x4-inch loaf pans
Heat the oven to 350°F. Grease two 8x4-inch loaf pans.
Grate the zucchini: Trim the stem and root-end from the zucchinis and grate them on a box grater. You should end up with about 3 cups of shredded zucchini.
Squeeze the shredded zucchini: Gather the zucchini in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moisture from the zucchini as possible.
Combine the dry and wet ingredients in separate bowls: Combine the flour, baking powder, baking soda, and spices in a large mixing bowl. In a separate bowl, whisk together the eggs, sugars, olive oil, and vanilla extract.
Mix the batter: Toss the zucchini and any extras (nuts, raisins, chocolate chips) in the flour mixture. Pour the liquids over top. Gently stir and fold just until no more flour is visible. Divide the batter between the two loaf pans.
Bake the loaves: Bake for 45 to 50 minutes, until a toothpick inserted in the middle comes out clean. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes and then turn them out onto a wire rack to cool completely.
Store leftover loaves: Loaves will keep in an airtight container for several days. They can also be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.