As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.
This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.
Yield: 2 loaves or 24 muffins
- 3 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
- 1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/8 tsp freshly ground nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1/2 cup chopped walnuts or pecans, optional
- 1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
- Preheat oven to 350 degrees, preferably on convection.
- Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
- Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
- Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
- Stir in zucchini.
- Gently stir in flours, mixing only until incorporated.
- Fold in any add-ins, if using.
- Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
- Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.
I shall pass this recipe onto my sister who always has a glut of zucchini and seeks ways to use them.
Wonderful! I hope she shares a loaf with you. 🙂
I’ll have to adapt the loaf to vegan.
Thank you! I was a little worried making 4 loaves with a new recipe but we were not disappointed. 😉
This looks so good! I love zucchini bread and made a lemon zucchini bread this summer. Yum!
Zucchini bread with lemon sounds wonderful! 🙂