ズッキーニブレッド
A moist, warmly spiced loaf that hides two cups of grated zucchini inside a tender, golden crumb without a hint of vegetable. Squeezing the zucchini and toasting the walnuts are the two moves that separate a dense, gummy loaf from a bakery-worthy one.
Grate zucchini and squeeze out the excess water, then whisk it into a batter of oil, sugars, eggs, and vanilla before folding in flour spiced with cinnamon and nutmeg. Bake in a 350°F (175°C) oven for about an hour until a skewer comes out with a few moist crumbs, then cool before slicing so the crumb sets.
- Do not peel the zucchini and do not wring it bone-dry, just squeeze out the dripping water so the loaf stays moist but not gummy.
- Oil, not butter, keeps this bread tender for days; brown sugar adds moisture and a caramel depth.
- Cool at least 15 minutes in the pan, then finish on a rack, hot zucchini bread slices raggedly.
Equipment
- 9x5-inch (23x13 cm) metal loaf pan
- Box grater or food processor with grating disc
- Large mixing bowl
- Whisk
- Clean kitchen towel or cheesecloth
- Wire cooling rack
材料
Dry Ingredients
- 210 g all-purpose flour, spooned and leveled
- 5 g baking soda
- 3 g baking powder
- 3 g fine sea salt
- 4 g ground cinnamon
- 1 g ground nutmeg, freshly grated is best
Wet Ingredients
- 255 g grated zucchini, packed, before squeezing; do not peel
- 120 ml neutral oil, canola, vegetable, or light olive oil
- 100 g granulated sugar
- 110 g light brown sugar, packed
- large eggs, 2 large eggs, room temperature
- 10 ml pure vanilla extract
Add-In
- 60 g walnuts, toasted and roughly chopped; optional
作り方
- ステップ01
Position a rack in the center of the oven and heat to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan and line it with a sling of parchment paper, leaving an overhang on the long sides for easy lifting. If using walnuts, spread them on a dry sheet and toast in the heating oven for 6 to 8 minutes until fragrant, then cool and chop.
- ステップ02
Trim the zucchini and grate it on the large holes of a box grater, skin and all, the peel adds moisture and color and disappears into the crumb. Pile the grated zucchini into a clean towel, gather it up, and squeeze firmly over the sink. You want to remove the dripping liquid but not wring it dust-dry, expect to release 3 to 4 tablespoons of water. Fluff the zucchini to separate the strands before adding.
- ステップ03
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined. Whisking now distributes the leaveners so you avoid bitter soda pockets and get an even rise.
- ステップ04
In a large bowl, whisk the oil, granulated sugar, and brown sugar until thick and glossy, about 30 seconds. Add the eggs one at a time, whisking well after each, then whisk in the vanilla. The mixture should look emulsified and slightly lightened.
- ステップ05
Stir the squeezed zucchini into the wet base until it separates into strands. Add the dry ingredients and fold with a spatula just until no dry streaks remain, about 15 gentle strokes, then fold in the walnuts. Stop the moment the flour disappears; overmixing develops gluten and turns the loaf tough and tunneled.
- ステップ06
Scrape the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 55 to 65 minutes, until the top is domed and deep golden and a skewer inserted in the center comes out with a few moist crumbs (not wet batter). If the top darkens too fast around the 45-minute mark, tent loosely with foil.
- ステップ07
Let the loaf rest in the pan on a wire rack for 15 minutes, then lift it out by the parchment sling and cool on the rack for at least another 45 minutes. Slicing while hot compresses the crumb and looks ragged; a fully cooled loaf slices clean.
Make ahead
The loaf freezes beautifully for up to 3 months. Cool completely, wrap in plastic then foil, and freeze whole or in slices with parchment between them. Thaw at room temperature or toast slices straight from frozen. You can also grate and squeeze the zucchini a day ahead and refrigerate it in a sealed container.
Storage
Wrap the cooled loaf tightly in plastic or store in an airtight container at room temperature for up to 4 days, it actually tastes better on day two as the flavors settle. Refrigerate for up to a week, though the crumb firms up; a few seconds in the microwave revives it.
Variations
Chocolate Chip Zucchini Bread
Swap the walnuts for 130 g (3/4 cup) semisweet chocolate chips, tossing them in a teaspoon of the flour first so they don't sink. Reduce the cinnamon to 1 tsp so the chocolate leads.
Double Chocolate
Replace 30 g of the flour with unsweetened cocoa powder and add 130 g chocolate chips. The zucchini keeps this fudgy loaf remarkably moist and the vegetable stays invisible.
Lemon-Glazed
Add the zest of one lemon to the wet base and skip the nutmeg. Once cooled, drizzle with a glaze of 60 g powdered sugar whisked with 1 tablespoon lemon juice for a bright, summery finish.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
よくある質問
Do I need to peel the zucchini for zucchini bread?
No. Leave the peel on, it softens completely during baking, adds moisture, and gives the crumb its signature green flecks. Peeling only removes flavor and nutrients from your zucchini bread with no upside.
Why is my zucchini bread gummy or wet in the middle?
The two usual culprits are too much moisture from unsqueezed zucchini and underbaking. Squeeze the grated zucchini in a towel to release the dripping liquid, and bake until a skewer comes out with just a few moist crumbs rather than wet batter. An oven thermometer helps, since a cool oven leaves the center raw.
Should I squeeze the water out of the zucchini?
Yes, but don't overdo it. Squeeze out the free-running liquid so the loaf isn't soggy, but leave the zucchini damp, wringing it bone-dry robs the bread of the moisture that makes it tender. Aim to release 3 to 4 tablespoons of water.
Can I make zucchini bread without nuts?
Absolutely. The walnuts are optional and the recipe works perfectly without them, which also makes it tree-nut-free. Swap in chocolate chips, dried cranberries, or leave the batter plain.
How do I know when zucchini bread is done?
Insert a thin skewer into the center of the loaf; it should come out with a few moist crumbs clinging to it but no wet, raw batter. The top will be domed and deep golden, and the loaf will spring back lightly when pressed. Start checking at 55 minutes.
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