Can I make this zucchini bread loaf recipe without peeling the zucchini?

Yes. You should leave the skin on. It is soft, it adds color, and it disappears into the batter once baked. Just wash and grate it.

Why is my zucchini bread soggy in the middle?

This usually means it needed more time or the oven ran cool. Bake until a toothpick in the center comes out clean, and let the loaf cool fully before slicing so it can set.

Can I use frozen zucchini?

Yes, but thaw it first and drain off the extra water. Frozen zucchini holds a lot of moisture, so pat it dry before adding it to the batter.

How do I make a healthier version?

Use part whole wheat flour, reduce the sugar slightly, and replace some of the oil with Greek yogurt or applesauce for a healthy lemon zucchini bread that still stays moist.

Zucchini Bread Loaf Recipe: Moist, Easy, and Bright

Description

A soft, tender zucchini bread loaf recipe that uses simple pantry ingredients and fresh grated zucchini for a moist, easy bake that works for breakfast, snacks, or dessert.

Ingredients

Scale

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable, canola, or avocado oil
1 1/2 cups fresh zucchini, grated
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F and grease a standard loaf pan.
Grate the zucchini on the large holes of a box grater without peeling it.
Lightly pat the zucchini with a paper towel only if it looks very wet.
In one bowl, whisk together the flour, baking soda, baking powder, and salt.
In another bowl, mix the sugar, eggs, oil, and vanilla until smooth.
Stir the dry ingredients into the wet ingredients until just combined.
Fold in the grated zucchini without overmixing the batter.
Pour the batter into the prepared loaf pan.
Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer the loaf to a rack to cool before slicing.

Notes

Do not squeeze the zucchini completely dry, because its moisture helps keep the loaf soft. For a bright lemon version, add lemon zest and a spoonful of fresh lemon juice to the batter.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 225
Sugar: 15g
Sodium: 190mg
Fat: 11g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 37mg