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Zucchini bread

Zucchini Bread Recipe


Zucchini bread, based on the recipe from


  • 4 C grated fresh zucchini
  • 3 C (390 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1 1/3 C granulated sugar
  • 2 large eggs, beaten
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 C unsalted butter, melted
  • More butter for greasing the pans

Zucchini bread ingredients


  • Preheat your oven to 350°F (177°C). Butter two 9″ x 5″ loaf pans. 
  • Let the zucchini drain in a colander to drop a little of its excess moisture. If you like, you can press more water out by wringing the grated squash in a tea towel, but you’ll need to add more water to make up for that lost moisture later. 
Squeezing out zucchini juice
You can wring out the zucchini juice, but you’ll need to add more water later.
  • In one bowl, combine the eggs, vanilla, sugar. Add the zucchini and the melted butter and stir to combine. 

combining the3 wet ingredients for zucchini bread

  • In a separate, large bowl, whisk together the flour, spices, salt, baking powder, and baking soda. 
  • Pour the wet ingredients into the dry ingredients and stir to combine. You should end up with a very thick but still pourable batter. If there is not enough liquid to wet the flour and achieve a barely-pourable consistency, add water a tablespoon or two at a time until such a texture is achieved. 

mixing teh batter for the zucchini bread

  • Divide the batter evenly into the two pans. It will not look like a lot of batter in each pan. Don’t worry, it will rise. 

panning up the zucchini bread batter

  • Place the pans in the oven and set a timer for 45 minutes. Bake the breads.
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  • When the timer sounds, check the temperature with your Thermapen by inserting it deeply through the center of the bread and pulling it out slowly, looking for the lowest temp. If the lowest temp you read is 200°F (93°C) or higher, take the bread out. If not, close the oven and reset your timer for another 4–5 minutes or so, depending on how close to the pull-temp you were. 

temping zucchini bread

  • Allow the breads to cool in the pans until you can handle them. Turn the breads out and finish cooling. Serve, or cool completely and freeze in freezer bags.