Use it up baking
Zucchini Bread Recipe: A Moist One-Bowl Loaf
Use up two small zucchini in a lightly spiced one-bowl loaf with flexible flour, sugar, and add-in options.
- TIME
- 1 hr 40 min
- SERVES
- 10
This zucchini bread recipe turns two small zucchini, or one larger courgette, into a moist one-bowl loaf scented with cinnamon. It is built for the glut at the back of the vegetable drawer: no mixer, no peeling for tender zucchini, and no need to buy a special add-in.
Zucchini carries a surprising amount of water. Grate it coarsely, gather it in a clean towel, and squeeze only until it stops dripping. Leaving some moisture behind is what keeps the loaf tender. If the zucchini is very large, peel any tough skin and scoop out the spongy, mature seed core before weighing or measuring the firm grated flesh.
Change the loaf without changing the method
Use all-purpose/plain flour for the whole amount if that is what you have, or keep the whole-wheat portion for a slightly nuttier loaf. Neutral oil gives a soft crumb for several days; melted butter brings more flavor but firms when chilled. Light brown and white sugar both work, and you can replace a small portion with maple syrup without changing the basic structure.
Walnuts, raisins, pumpkin seeds, or chocolate chips are optional. A little orange or lemon zest is useful when a citrus fruit is drying out. Keep added pieces to about half a cup so the batter can support them. Fold only until the flour disappears, because vigorous mixing makes a loaf chewy rather than tender.
Know when a zucchini is beyond rescue
A wrinkled or slightly soft zucchini is suitable for baking once any dry end is trimmed. Discard it if there is fuzzy mold, slime, a sour smell, leaking flesh, or rot extending through the vegetable. Cutting around deep soft rot is not a good rescue. Bake at 350°F / 175°C until the center has no wet batter, then cool before wrapping so steam does not collect against the crust.
For more ways through a summer glut, make silky garlic courgette pasta. If the fruit bowl is aging too, use bananas in one-bowl banana bread, and give a dry loaf a second life as easy French toast.
From fridge to table
How to make it
- 01
Heat the oven to 350°F / 175°C. Grease and line a 9 x 5-inch / 23 x 13cm loaf tin.
- 02
Put the grated zucchini in a clean towel and squeeze once or twice to remove dripping excess water, but do not wring it completely dry.
- 03
In a large bowl, whisk the eggs, oil, sugar, and vanilla until evenly combined. Stir in the zucchini.
- 04
Add both flours, baking soda, cinnamon, and salt. Fold just until no dry flour remains, then fold in any optional add-ins.
- 05
Scrape the batter into the tin and smooth the top. Bake for 50 to 55 minutes, until a skewer in the center comes out without wet batter.
- 06
Cool in the tin for 15 minutes, then lift the loaf onto a rack and cool for another 15 minutes before slicing.
