Public Recipe
Zucchini Bread
Shared on 7/10/2025
Flavor improves overnight. Freezes well 3 months. Summer variations: Herbed savory version or summer squash blend
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Prep Time
20 minutes
Bake Time
55 minutes
Difficulty
beginner
Yield
1 loaf
quick bread
Ingredients
- All-purpose Flour: 240g (2 cups)
- Baking Soda: 1 tsp
- Baking Powder: 1 tsp
- Salt: 1/2 tsp
- Cinnamon: 1 tsp
- Nutmeg: 1/4 tsp
- Butter: 115g (1/2 cup), melted
- Sugar: 150g (3/4 cup)
- Brown Sugar: 50g (1/4 cup)
- Eggs: 2 large
- Vanilla: 2 tsp
- Zucchini: 300g (2 cups grated)
Instructions
1
Preheat oven to 350°F (175°C), grease pan
2
Grate zucchini, optionally drain
3
Whisk dry ingredients
4
Mix wet ingredients
5
Combine wet and dry, fold in zucchini
6
Pour into pan, bake 55-65 min
7
Cool in pan 10 min, then on rack
Equipment
- 9x5-inch loaf pan
Baker's Notes
Flavor improves overnight. Freezes well 3 months. Summer variations: Herbed savory version or summer squash blend
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