Zucchini bread

Zucchini bread is a traditional sweet fast bread with a flavor that is more reminiscent of warm fall spices than summer squash. Most recipes use a conventional combination of one part oil to two parts sugar to three parts flour to get moist, soft results (by volume).

Our version includes a few crucial changes: melted butter provides dairy richness, and replacing a portion of the usual white flour with whole wheat flour adds a delightful nutty flavor and thickens the batter, resulting in a greater rise and more appealing peak. I further boost the caramel taste of the bread by incorporating light brown sugar, which is matched by zesty ground coriander and the deep, earthy aromas of cinnamon and nutmeg.

Although I enjoy adding toasted walnuts to the batter, you can easily skip them or replace them with an equivalent amount of toasted pecans, dried fruit (cranberries or golden raisins would be fantastic additions), or chocolate chips or chunks for a sweeter, more dessert-oriented variation.

Whatever method you choose, the outcome is a delicately spiced, robust, yet luscious zucchini bread that can be eaten for breakfast, as a mid-afternoon snack, or for dessert.

The mild sweet squash flavor and high water content (95%) of zucchini make them ideal for both savory and sweet recipes. The main purpose of the zucchini in this recipe is to make sure that the bread bakes up moist and stays that way for a long time after it comes out of the oven.Zucchini bread


● 225g (2 cups) grated zucchini from 2 medium zucchini
● 1 cup (140g) all-purpose flour
● ½ cup (85g) whole wheat flour
● one teaspoon of salt
● 3/4 teaspoon baking soda
● 3/4 teaspoon cinnamon
● 1/2 teaspoon baking powder
● 1/8 teaspoon ground coriander
● 1/8 teaspoon ground nutmeg
● two large eggs
● 115g (1/2 cup) granulated sugar
● 115g (1/2 cup) light brown sugar
● ½ cup plus two tablespoons vegetable or canola oil
● 60g (about four tablespoons) unsalted butter, melted
● one teaspoon of vanilla extract
● 60g (1/2 cup) toasted chopped walnuts, optional


1. Using parchment paper that measures seven by 13 inches, line an 8 1/2 by four 1/2-inch loaf pan with it. The parchment should hang over the pan’s long sides to create a sling. Preheat the oven to 350°F (177°C) with the rack in the lower-middle position.

2. Grated zucchini can be placed in a colander and the liquid squeezed out by pressing against the sides or by wrapping in a clean kitchen towel or cheesecloth and squeezing. After draining the zucchini, you should have roughly 1 1/2 cups. Place aside.

3. Mix the whole wheat flour, all-purpose flour, salt, baking soda, cinnamon, baking powder, coriander, and nutmeg in a medium basin until thoroughly blended.

4. In a large mixing bowl, combine eggs, granulated sugar, brown sugar, oil, butter, and vanilla extract until well blended, and sugars are dissolved.

5. Combine the flour and egg mixture. Mix with a flexible spatula until just combined, and no dry flour remains. If using, fold in the zucchini and walnuts (or pecans, dried fruit, or chocolate chips).

6. Scrape the batter into the prepared baking dish. Bake for about 1 hour, or until the loaf is domed and golden brown and a cake tester put into the center comes out with a few moist crumbs attached, or until an internal temperature of around 200°F (93°C) is reached.

7. Cool for 30 minutes on a wire rack. Run a butter knife around the sides to loosen, then lift the loaf onto a cutting board with overhanging parchment. Slice and serve.

By Elijah Hughes

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