📝 About This Recipe
This heirloom-quality quick bread is the ultimate celebration of summer's most prolific garden vegetable, transformed into a moist, cake-like loaf with a tight, tender crumb. Infused with warm cinnamon and a hint of nutmeg, the bread features a delicate sweetness that perfectly balances the earthy freshness of the zucchini. It is a timeless American classic that manages to be both hearty enough for a rustic breakfast and elegant enough for an afternoon tea service.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (leveled and sifted)
- 1 tablespoon Cinnamon (ground)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Nutmeg (freshly grated if possible)
Wet Ingredients
- 3 Eggs (large, at room temperature)
- 1 cup Vegetable oil (or melted coconut oil)
- 1 cup Granulated sugar
- 1 cup Light brown sugar (packed)
- 1 tablespoon Vanilla extract (pure Madagascar vanilla preferred)
The Fold-ins
- 2 cups Zucchini (grated, skin-on, lightly patted dry)
- 1 cup Walnuts (chopped and toasted)
- 1 tablespoon Turbinado sugar (for topping/crunch)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Lower temperatures ensure the bread cooks through to the center without burning the exterior.
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2
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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3
Grate the zucchini using the medium holes of a box grater. Lightly press with a paper towel to remove excess moisture, but do not squeeze it bone-dry; that moisture is key to the bread's texture.
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4
In a large mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg until perfectly combined.
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5
In a separate medium bowl, beat the three eggs vigorously with a whisk until light and foamy.
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6
Add the granulated sugar, brown sugar, oil, and vanilla extract to the eggs. Whisk until the sugars have mostly dissolved and the mixture looks glossy.
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7
Gently fold the grated zucchini into the wet mixture using a rubber spatula.
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8
Make a well in the center of the dry ingredients and pour in the wet zucchini mixture.
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9
Using a large spoon or spatula, fold the ingredients together just until no streaks of flour remain. Over-mixing will lead to a tough, rubbery loaf.
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10
Gently fold in the toasted walnuts until evenly distributed throughout the batter.
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11
Divide the batter evenly between the two prepared loaf pans and smooth the tops. Sprinkle the turbinado sugar over the tops for a professional, crunchy finish.
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12
Bake for 55 to 65 minutes. At the 50-minute mark, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
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13
Remove from the oven and let the loaves cool in the pans for at least 10-15 minutes. This allows the structure to set.
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14
Transfer the loaves to a wire rack to cool completely before slicing. For the best flavor, wrap the cooled bread in foil and let it sit overnight.
💡 Chef's Tips
For the best flavor, use smaller 'garden-sized' zucchini as they have fewer seeds and more moisture than the giant ones. Always toast your walnuts in a dry pan for 3-5 minutes before adding them to the batter to unlock their oils and aroma. If your bread is browning too quickly, loosely tent the pans with aluminum foil after 40 minutes of baking. To make this dairy-free, stick with the vegetable oil; to add richness, you can substitute half the oil with melted unsalted butter. Avoid over-squeezing the zucchini; the water content in the vegetable is what makes this a 'quick bread' rather than a dry cake.
🍽️ Serving Suggestions
Serve warm with a generous smear of salted European-style butter. Toast a thick slice and top with a dollop of whipped cream cheese and honey for a decadent breakfast. Pair a room-temperature slice with a sharp cheddar cheese for a sophisticated sweet-and-savory snack. Serve alongside a hot cup of Earl Grey tea or a dark roast coffee to complement the cinnamon notes. Cube leftovers and use them to make a unique, spiced French toast bake.