Zucchini Bread
Tender quick bread with real spice and zero wet sadness.
Timing note: 20 mins
Zucchini Bread
Tender quick bread with real spice and zero wet sadness.
Timing note: 20 mins
The Key Move
Squeeze zucchini lightly and stop mixing early; quick breads punish overmixing.
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The Setup
- Loaf Pan9×5 inch
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 12Your prep station before cooking begins
The Dry Mix (0/7)
My bread came out dense and gummy, almost heavy.
Ah, that dense, gummy texture usually means the gluten got a little too excited.
The center of my bread is still soggy and wet, even after baking.
That soggy center is a classic sign of a little too much moisture.
Chef's Notes
Squeeze zucchini just enough to stop dripping—don’t wring it dry.
Add chocolate chips, orange zest, or swap walnuts for pecans.
Wrap and store 3–4 days; freezes well sliced.
The Method
HEAT
Heat oven to 350°F. Grease a 9x5 loaf pan (or line with parchment), until Pan is prepared so the loaf releases cleanly..
Pan is prepared so the loaf releases cleanly.
Pan is prepared so the loaf releases cleanly.
MIX
Whisk flour, baking soda (1 tsp), baking powder (½ tsp), salt, cinnamon (2 tsp), and nutmeg (¼ tsp) (optional).
Dry mix is uniform with no baking soda clumps.
WHISK
Whisk eggs (2 each), brown sugar (¾ cups), oil, and vanilla until glossy. Fold in zucchini (2 cups) (and walnuts if using).
Batter looks cohesive; zucchini is evenly distributed.
COMBINE
Fold dry into wet just until no flour streaks remain. Pour into pan.
Batter is thick; you stopped mixing early, not late.
BAKE
Bake 50-60 minutes until a toothpick comes out with a few moist crumbs (not wet batter). Cool 20 minutes before slicing.
Top is set and springy; center is no longer glossy.
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