Friar's Zucchini Bread

This zucchini bread is a straightforward, no-fuss recipe that yields two loaves from one bowl of batter. Grated zucchini melts into the crumb during baking, creating an incredibly moist bread with a generous hit of cinnamon and vanilla running through every slice.

The high ratio of zucchini to flour is what keeps this bread moist for days. Two full cups of grated, peeled zucchini release moisture slowly as the loaves bake, steaming the interior while the crust turns golden. Peeling the zucchini first removes any tough, fibrous skin and gives you a smoother crumb.

Three teaspoons of cinnamon is bold for a quick bread, and it works. The warm spice cuts through the richness of the oil and sugar, and it pairs naturally with the mild, slightly sweet flavor of the zucchini. Combined with three teaspoons of vanilla, the aroma while these bake is outstanding.

Kitchen Tips

• Grate the zucchini on the large holes of a box grater. Too fine and it turns to mush in the batter
• Don’t squeeze the moisture out of the zucchini. You want that liquid for a tender crumb
• Test for doneness by pressing the top gently. It should spring back when done
• These freeze beautifully. Wrap cooled loaves tightly in plastic and foil for up to three months

Variations

• Use brown sugar instead of white for a deeper, more caramel-like sweetness
• Fold in a cup of chopped walnuts or chocolate chips for added texture
• Add a teaspoon of nutmeg alongside the cinnamon for a more complex spice profile