This zucchini bread recipe not only delivers on texture and flavor, but it also uses a generous amount of grated zucchini for a single quick bread. Anyone who gardens or farms knows that a zucchini can quickly go from a tiny, tender vegetable to a massive, seedy and thick skinned monster. This recipe is the perfect antidote for such an abundance.
Zucchini bread, like banana bread, is a recipe that many folks turn to during a very specific time of the year in an attempt to combat an abundance of zucchini in a practical way. Zucchinis on their own are admittedly not my favorite vegetable in terms of both flavor and texture. I find their water content frustrating to contend with. I am a crispy vegetable type of gal, though I do love a good carrot that has been slow cooked in beefy broth all day long.
However the moisture in a grated zucchini gives moisture in turn to this quick bread recipe without any real vegetal flavor at all. It’s a win for the baker trying to use up a zucchini. It’s a win for the baker attempting to sneak some extra vegetables into their children. And it’s a win for the baker who is simply celebrating summer’s bounty. As a child, I ate zucchini bread made from the zucchinis that grew in my grandpa’s garden. Now as an adult, I make zucchini bread for my own children with the zucchinis we grow on our farm.
SPECIAL EQUIPMENT FOR ZUCCHINI BREAD
Other than a couple of bowls, measuring spoons, a whisk and a spatula, I would like to mention three notable pieces of kitchen equipment used in this recipe:
- Kitchen scale: You will notice I have both cup and gram measurements in this recipe. I really do recommend investing in a kitchen scale for baking. Not only are the measurements more accurate and the ending result better, but I find it so much easier to simply set a bowl on the scale and then add ingredients to it. No scooping, leveling or mess making while trying to use measuring cups!
- –
- Box grater: An inexpensive, standing box grater is an excellent kitchen tool to have. I use mine to grate vegetables and large blocks of cheese as well.
- –
- 9 x 4 pullman loaf pan: Most people own a standard 9 x 5 loaf pan, which works perfectly well for this recipe. Years ago I fell in love with using a high sided 9 x 4 loaf pan for quick bread recipes because the resulting loaf is tall and elegant. When you slice it, it looks like something you would buy out of a café. Cook times are typically slightly longer in a high-sided pan. If using this type of pan for a quick bread, you will not be using the top that comes with it.
INGREDIENTS & METHOD FOR ZUCCHINI BREAD
- Prepare the dry ingredients. To make a quick bread, first you will sift or whisk the dry ingredients together in a bowl. This recipe calls for all purpose flour, baking powder, baking soda, sea salt, ground cinnamon, ground nutmeg and old fashioned oats.
- Prepare the wet ingredients. Next, you will whisk together two kinds of sugars and the wet ingredients in a separate bowl. This recipe calls for both granulated sugar and brown sugar, eggs, canola oil, yogurt and vanilla extract.
- Prepare the zucchini. A box grater is used to grate approximately 1 medium or two small zucchinis. About 1 1/2 -2 cups (180 -240 grams) of grated zucchini is then added to the wet ingredients.
- Mix the batter. Finally, the wet ingredients are added to the dry ingredients. At this point, you can add chocolate chips or even nuts if desired and stir until combined.
- Bake. The batter is poured into a greased loaf pan, topped with a bit more oats and then baked for 45-55 minutes.
SUBSTITUTIONS
- All purpose flour: Whole wheat pastry flour can replace part or all of the all purpose flour in this recipe. I have not attempted any other flour like spelt or a 1:1 gluten free flour mix. If you do, please let me know how it turns out!
- –
- Old fashioned oats: Feel free to use quick oats. I prefer the texture of old fashioned oats.
- –
- Granulated sugar and brown sugar: You can use all granulated sugar, however the addition of brown sugar adds more moisture and flavor to this recipe.
- –
- Canola Oil: Another neutral flavored oil can be used, such as grapeseed or vegetable. I have not tried coconut or avocado oil.
- –
- Whole milk yogurt: As noted in the recipe, feel free to use full fat sour cream or unsweetened applesauce in its place. Applesauce will yield a less moist and tender texture.
- –
- Grated zucchini: Two small or one medium-sized zucchini will be sufficient for this recipe. If you have a giant, overgrown zucchini with very thick outer skin, you can peel it first. No need to squeeze out any excess moisture unless the zucchini seems very wet.
- –
- Additions: Chocolate chips, chopped chocolate or even chopped nuts can be added.
Zucchini Bread with Oats and Chocolate Chips
This recipe yields 1 – 9 x 5 or 9 x 4 moist and flavorful quick bread made with freshly grated zucchini. Old fashioned oats and chocolate chips or nuts add even more texture and flavor!
Equipment
- 1 kitchen scale
- 1 box grater
- 1 9 x 5 loaf pan or 9 x 4 loaf pan
Ingredients
- 2 cups (240 grams) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup (45 grams) old fashioned oats plus 1 tbsp extra for topping
- 2 large eggs room temperature
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (105 grams) brown sugar
- 1/2 cup (100 grams) canola oil or other neutral oil
- 1/2 cup (120 grams) plain whole milk yogurt, full fat sour cream or unsweetened applesauce room temperature
- 2 tsp vanilla extract
- 1 1/2 – 2 cups (180 -240 grams) shredded zucchini
- 1/2 cup (85 grams) chocolate chips or chopped nuts optional
Instructions
- Preheat a conventional oven to 350 degrees F.
- Lightly grease a 9 x 5 loaf pan or a 9 x 4 loaf pan with spray.
- Sift or whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Stir in the 1/2 cup (45 grams) of oats.240 grams all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 45 grams old fashioned oats
- In a separate bowl, whisk the eggs, sugar and brown sugar together until combined. Whisk in the oil, yogurt and vanilla extract. Then stir in the shredded zucchini.2 large eggs, 100 grams granulated sugar, 105 grams brown sugar, 100 grams canola oil, 120 grams whole milk Greek yogurt, 2 tsp vanilla extract, 180-240 grams shredded zucchini
- Pour the wet ingredients into the bowl of dry ingredients and stir until not quite combined. Add the chocolate chips or nuts and stir until just combined.85 grams chocolate chips
- Pour the batter into the greased pan. Top with 1 tbsp of old fashioned oats if desired.
- Bake for 45 – 55 minutes. Bake time will be on the shorter side for a 9 x 5 loaf pan and the longer side for a 9 x 4 loaf pan. Start checking around the 40 minute mark.
- Remove from the oven and let cool for at least 30 minutes before turning the loaf out onto a cooling rack. Let it cool completely before slicing.
- Store at room temperature in a sealed container for up to 3 days and in the refrigerator for up to 5 days.
Notes
To make muffins: Preheat the oven to 425 degrees F. Line a 12 count muffin tin with paper muffin cups and lightly grease the inside of the cups with pan spray. This will help the papers peel from the muffins after baked. Prepare the batter and then scoop into each liner equally between the 12 cups. Bake the muffins at 425 degrees F for 5 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for 12-15 minutes. Remove from the oven and let cool on a wire rack.
To freeze: Bake the loaf or muffins and let cool completely. Place the loaf or the muffins on a parchment lined baking sheet and chill directly in the freezer until completely frozen. Then remove and wrap in plastic or place in a freezer-safe container or bag. This recipe freezes well for up to 3 months.
