Zucchini Bread Recipe

Zucchini Bread Recipe

For moist zucchini bread without a soggy center, measure the grated zucchini after trimming it, drain only excess liquid rather than squeezing it completely dry, and bake the batter in a standard 8½-by-4½-inch loaf pan until the center reaches about 200–205°F (93–96°C).

Ingredients

• 1½ cups (190 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg, optional
• 2 large eggs, about 100 g without shells
• ½ cup (100 g) light brown sugar
• ½ cup (100 g) granulated sugar
• ½ cup (120 ml) neutral oil
• 1 teaspoon vanilla extract
• 1½ cups (about 180–200 g) grated zucchini before draining
• ½ cup chopped walnuts or pecans, optional

How to measure zucchini correctly

Use small or medium zucchini when possible; they usually have fewer large seeds and a less watery, fibrous interior. Wash and dry the zucchini, trim both ends, and grate it on the large holes of a box grater or with a food processor shredding disk. Do not peel it unless the skin is unusually tough.

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The volume of zucchini changes substantially depending on whether it is packed and how much water has been removed. For consistent results, weigh the grated zucchini before draining. This recipe targets approximately 180–200 g after light draining, starting with about 220–250 g of freshly grated zucchini. If using cups, place the shreds loosely into a measuring cup and level the top; do not compress them.

Place the grated zucchini in a colander over a bowl and let it stand for 5–10 minutes. Press it gently once or twice with the back of a spoon, or wrap it in a clean kitchen towel and give it one light squeeze. The goal is to remove free liquid while retaining moisture inside the shreds. Avoid twisting the towel tightly or pressing until the zucchini is dry and compact. That can produce a dense loaf rather than a tender one.

If the zucchini releases very little liquid, do not force more out. If it is exceptionally wet and leaves a pool in the bowl, drain it for a few additional minutes and use the lower end of the target weight. Excess water is a common cause of a damp band or gummy center.

Loaf size and bake-time guide

Pan dimensions matter more than the label on the package. Two pans both described as “loaf pans” can differ by several cups in capacity. A smaller, deeper pan creates a taller center that needs more time to set; filling it too high can leave the middle wet while the crust becomes dark. Use a kitchen scale to divide batter among pans when possible, and fill no more than two-thirds full for a tall loaf or about three-quarters full for muffins.

Method

1. Heat the oven to 350°F (175°C). Position a rack in the center. Grease the loaf pan and line the long sides with a strip of parchment, leaving an overhang for lifting.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
3. In a second bowl, whisk the eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.
4. Add the lightly drained zucchini to the wet mixture. Stir briefly to distribute it.
5. Fold the dry ingredients into the wet ingredients with a spatula. Stop as soon as no large streaks of flour remain. Fold in nuts if using.
6. Transfer the batter to the pan and smooth the surface. Tap the pan once on the counter to remove a large air pocket, but do not compact the batter.
7. Bake until the top is browned, the center springs back lightly, and a skewer inserted in the middle comes out with a few moist crumbs rather than wet batter. If using a thermometer, aim for 200–205°F (93–96°C) in the center.
8. Cool in the pan for 15 minutes, then lift the loaf onto a rack. Cool for at least 60 minutes before slicing.

Preventing a soggy center

The most reliable fix is controlling both water and depth. Zucchini varies by season, age, and size, so a fixed cup measurement cannot guarantee the same moisture level every time. Weighing after light draining gives better repeatability than squeezing every batch to the same texture.

• Do not add zucchini liquid separately. The recipe already accounts for moisture held in the shreds.
• Do not overmix. Excess stirring develops gluten and can make the loaf dense, slowing the center’s rise and setting.
• Check oven temperature. An oven running 25°F low can leave the interior underbaked after the crust appears finished. An inexpensive oven thermometer can reveal this difference.
• Use a light-colored metal pan when possible. It promotes steady browning. Dark metal or glass may brown the edges faster, so loosely cover the top with foil if it darkens before the center is done.
• Do not slice immediately. Steam continues redistributing as the loaf cools. Cutting while hot can make a properly baked loaf look gummy.
• Avoid overloading with add-ins. Keep nuts, chocolate chips, or dried fruit to roughly ½–¾ cup. More weight can interrupt the crumb and extend baking time.

Equipment choices that affect the result

Storage and texture

Cool the loaf completely before wrapping it. Store it airtight at room temperature for up to 3 days, or refrigerate for up to 5 days if your kitchen is warm. Refrigeration can make the crumb firmer; warm individual slices briefly or let them sit at room temperature before serving. For longer storage, wrap slices separately and freeze them for up to 2 months. Thaw wrapped slices at room temperature to reduce condensation on the surface.

Common questions

Can frozen zucchini be used?

Yes, but thaw it completely and drain it more thoroughly than fresh zucchini. Weigh the thawed, drained shreds before adding them. Frozen zucchini often releases more water, so a light squeeze is usually necessary.

Why did my loaf sink in the middle?

Common causes include too much liquid, an underheated oven, excessive leavening, or removing the loaf before the center has set. A deep pan filled above two-thirds full is another frequent cause. Bake until the center reaches the target temperature rather than relying only on the crust color.

Can I make this zucchini bread with whole-wheat flour?

Replace up to half of the all-purpose flour with whole-wheat flour for a denser, nuttier loaf. Because whole-wheat flour absorbs more liquid, let the mixed batter stand for 5 minutes before deciding whether it needs a tablespoon of additional oil or milk. Avoid adding liquid automatically; the zucchini may already provide enough.