📝 About This Recipe
Inspired by the sun-drenched gardens of the California coast, this zucchini bread is the ultimate celebration of seasonal abundance. It features a remarkably moist crumb thanks to garden-fresh summer squash, balanced with the warmth of Vietnamese cinnamon and the earthy crunch of toasted walnuts. This West Coast classic is light enough for a coastal brunch but rich enough to serve as a comforting afternoon snack with a smear of salted butter.
🥗 Ingredients
The Produce
- 2 cups Zucchini (grated, lightly packed, do not peel)
Dry Ingredients
- 3 cups All-purpose flour (spooned and leveled)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Sea salt (fine grain)
- 1 tablespoon Ground cinnamon (high-quality Vietnamese cinnamon preferred)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
Wet Ingredients
- 3 Large eggs (at room temperature)
- 1 cup Vegetable oil (or avocado oil for a California twist)
- 1 cup Granulated sugar (organic cane sugar works well)
- 1 cup Light brown sugar (packed)
- 1 tablespoon Pure vanilla extract (don't skimp on the quality)
- 1 teaspoon Lemon zest (finely grated for brightness)
Mix-ins
- 1 cup Walnuts (chopped and lightly toasted)
- 1/2 cup Golden raisins (optional, for added sweetness)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Grease and flour two 8x4 inch loaf pans, or line them with parchment paper leaving an overhang on the sides for easy removal.
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2
Grate the zucchini using the medium holes of a box grater. Measure out 2 cups. If the zucchini is exceptionally watery, pat it very lightly with a paper towel, but do not squeeze all the moisture out—that liquid is key to the bread's texture.
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3
In a large mixing bowl, whisk together the flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg until perfectly combined and aerated.
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4
In a separate medium bowl, beat the three eggs vigorously until frothy. This adds a bit of structure to the quick bread.
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5
Whisk the vegetable oil, granulated sugar, brown sugar, vanilla extract, and lemon zest into the egg mixture until the sugars have mostly dissolved and the mixture is smooth.
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6
Stir the grated zucchini into the wet ingredients until evenly distributed.
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7
Make a well in the center of the dry ingredients and pour in the wet zucchini mixture.
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8
Using a large rubber spatula, fold the ingredients together gently. Stop as soon as no streaks of dry flour remain; over-mixing will result in a tough, dense loaf.
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9
Gently fold in the toasted walnuts and golden raisins (if using) until just incorporated.
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10
Divide the batter evenly between the two prepared loaf pans, smoothing the tops with your spatula.
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11
Bake on the center rack for 55 to 65 minutes. The loaves are done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
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12
Cool the loaves in the pans on a wire rack for 10-15 minutes. This allows the structure to set so the bread doesn't crumble when removed.
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13
Carefully run a knife around the edges and lift the loaves out. Place them directly on the wire rack to cool completely before slicing.
💡 Chef's Tips
Always toast your walnuts in a dry pan for 3-5 minutes before adding them; it unlocks a much deeper flavor profile. For a healthier California swap, replace half the oil with unsweetened applesauce for a lower-fat version that remains moist. If you find your bread browning too quickly on top, loosely tent the pans with aluminum foil after 40 minutes of baking. Wait at least 2 hours before slicing; quick breads actually develop better flavor and a cleaner slice if allowed to rest. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a thick slab of salted Kerrygold butter or a spread of honey-whisked goat cheese. Pair a slice with a glass of chilled California Chardonnay for a sophisticated afternoon treat. Lightly toast a slice and top with a dollop of Greek yogurt and fresh sliced strawberries. Enjoy alongside a hot cup of pour-over coffee or a bright Earl Grey tea. For a decadent dessert, griddle a slice in butter and top with a scoop of vanilla bean ice cream.