Zucchini Quick Bread

This zucchini bread is the recipe that gets pulled out every summer when the garden starts producing more squash than anyone knows what to do with. Two cups of grated zucchini disappear into the batter, adding moisture that keeps the loaf soft and tender for days without any butter or dairy.

A full cup of vegetable oil makes this an incredibly moist bread. The oil coats the flour proteins and limits gluten development, which is why oil-based quick breads have that signature tender, almost cake-like crumb. Three eggs beaten until thick give it structure and a slight richness.

Cinnamon and a generous tablespoon of vanilla are the only flavorings, and they’re all this bread needs. The zucchini itself doesn’t add much flavor, but its moisture content is what makes the difference between a dry, crumbly quick bread and one that stays fresh on the counter for a full week.

Pro Tips

• Grate the zucchini on the large holes of a box grater and don’t squeeze out the liquid. That moisture is what makes the bread so soft.
• Beat the eggs until thick and pale before adding the oil and sugar. This extra air gives the bread a lighter texture.
• Check at the 1-hour mark with a toothpick, but expect it to need closer to 1½ hours. The high moisture content from the zucchini means a longer bake.
• Let the bread cool completely in the pan for 10 minutes before turning out. Hot zucchini bread is fragile and breaks easily.

Variations

• Add a cup of chocolate chips for a chocolate zucchini bread that kids love.
• Fold in ½ cup of dried cranberries or raisins along with the nuts.
• Use half whole wheat flour for a nuttier, heartier loaf with more fiber.