📝 About This Recipe
This heirloom-quality zucchini bread is the ultimate morning indulgence, boasting an incredibly moist crumb and a warm, aromatic spice profile. By utilizing garden-fresh zucchini and a hint of citrus zest, we transform a humble vegetable into a sophisticated pastry that rivals any high-end bakery. It is the perfect balance of wholesome garden bounty and sweet, comforting soul food.
🥗 Ingredients
Wet Ingredients
- 2 cups Zucchini (grated and lightly squeezed of excess moisture)
- 1/2 cup Vegetable Oil (can substitute with melted coconut oil)
- 1/2 cup Applesauce (unsweetened, for extra moisture)
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar (packed)
- 3 Large Eggs (at room temperature)
- 1 tablespoon Vanilla Extract (pure Madagascar vanilla preferred)
- 1 teaspoon Lemon Zest (finely grated)
Dry Ingredients
- 3 cups All-Purpose Flour (leveled)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt (fine sea salt)
- 1 tablespoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
Mix-ins & Topping
- 1/2 cup Walnuts (chopped and toasted)
- 1 tablespoon Turbinado Sugar (for a crunchy crust)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with butter or non-stick spray, then line the bottom with parchment paper for easy removal.
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2
Grate the zucchini using the medium holes of a box grater. Place the shreds in a clean kitchen towel and squeeze gently to remove some—but not all—of the liquid. You want it moist, not dripping.
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3
In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and applesauce until the mixture is smooth and slightly pale.
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4
Stir in the vanilla extract, lemon zest, and the prepared grated zucchini until evenly distributed throughout the wet base.
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5
In a separate medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to ensure no lumps remain.
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6
Gradually add the dry ingredients to the wet ingredients. Use a large rubber spatula to fold the mixture gently; stop as soon as no streaks of flour remain to avoid a tough bread.
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7
Gently fold in the toasted walnuts (or your choice of mix-ins) until just incorporated.
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8
Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
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9
Sprinkle the tablespoon of Turbinado sugar evenly over the top of the batter to create a professional, bakery-style crunch.
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10
Bake in the center rack of the oven for 55 to 65 minutes. At the 50-minute mark, check the bread; if it is browning too quickly, tent it loosely with foil.
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11
The bread is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
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12
Allow the bread to cool in the pan for 15 minutes. This helps the structure set so it doesn't crumble when sliced.
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13
Transfer the loaf to a wire rack to cool completely before slicing. This patience ensures the moisture redistributes perfectly.
💡 Chef's Tips
Don't over-squeeze the zucchini; that liquid is what keeps the bread moist for days. Always toast your nuts before adding them to the batter to unlock a deeper, more complex flavor. For a dairy-free version, ensure your sugar isn't processed with bone char and use oil as specified. If you don't have applesauce, you can replace it with an equal amount of Greek yogurt for a tangier crumb. Store leftovers wrapped tightly in plastic wrap at room temperature for 2 days or in the fridge for up to a week.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous smear of salted European butter. Pair with a hot Chai Latte to complement the cinnamon and nutmeg spices. Top a warm slice with a dollop of whipped cream and fresh berries for a light brunch dessert. Drizzle with a simple glaze of powdered sugar and lemon juice for extra brightness. Enjoy alongside a protein-rich Greek yogurt bowl for a balanced breakfast.