Charlo's Sweet Zucchini Bread

This is the zucchini bread every gardener falls back on come August, when the zucchini plants in the backyard have crossed from generous into menacing. Two cups of grated zucchini disappear into the batter completely, leaving moisture, faint vegetable sweetness, and almost no visible green flecks once baked. The result is a tender, cinnamon-warm loaf that tastes nothing like its main vegetable.

Don’t squeeze the moisture out of the zucchini, despite what other recipes might say. This batter is designed around that liquid; squeezing dry produces a chalky, dry loaf. Just grate and add as is.

A full tablespoon of cinnamon (3 teaspoons) is more than most quick breads call for, and it’s exactly right here. The sugar volume can absorb the spice without going overboard, and the warm cinnamon aroma is what makes a slice this good with morning coffee.

The oil rather than butter keeps the crumb tender for days. Butter-based breads stale faster; oil-based breads stay moist almost a week wrapped tightly.

Pro Tips

• Use the larger holes on a box grater for the zucchini. Microplane shredding turns the squash to mush that disappears into nothing.
• Toast the walnuts or pecans (the recipe’s optional nuts) before chopping. The flavor jump is worth the extra five minutes.
• Test for doneness with a long skewer. Toothpicks don’t reach the center of these loaves.
• Cool 10 minutes in the pan, then turn out onto a rack. Wrapping warm in plastic creates condensation and a soggy crust.

Variations

• Add 1 cup of chocolate chips for a kid-friendly chocolate-zucchini hybrid.
• Stir in 1 cup of dried cranberries or raisins for a sweeter, fruitier loaf.
• Top each loaf with a streusel of brown sugar, butter, and oats before baking for a crunchy lid.