Zucchini Bread

With just one bowl needed, this version of Zucchini Bread is a true time-saver. It’s the comfort food, whether enjoyed as a morning treat or a warm afternoon snack.

We'll never forget the look on our dad’s face when we first introduced him to zucchini bread during a visit to Bulgaria. It was a revelation for him, as these types of recipes aren’t common there. But he was instantly won over by this recipe’s moist texture and slight sweetness.

Thanks to our time in Canada, we've been introduced to a world of recipes like this one. And let us tell you, zucchini bread has quickly become one of our all-time favorites. It’s not just a tasty way to use up zucchini—it’s also a celebration of flavor and memories shared with loved ones.

What stands out

You’ll love this Zucchini Bread recipe for its combination of simplicity and flavor. It’s incredibly straightforward to make with just one bowl and a handful of ingredients, suited to busy mornings or lazy afternoons. But what truly sets this treat apart is its irresistible taste and moist texture. Whether enjoyed with a morning coffee, as an afternoon snack, or even as a dessert, this zucchini bread is sure to become a favorite in your kitchen.

How to Prepare Zucchini Bread

Preheat oven to 350F (180C).

Using a box grater grate the zucchini with the skin on, then squeeze out excess water with your hands or a cheesecloth.

Combine grated zucchini with the other wet ingredients in a bowl and whisk together.

Next, add the dry ingredients to the wet ingredients until fully mixed.

Line a loaf pan with parchment paper and pour in batter. Optionally, add thin strips of zucchini on top for presentation.

Bake until a knife/toothpick comes out clean (approximately 50 minutes).

Let it cool before enjoying.

Kitchen tip

Feel free to use coconut sugar, honey, agave, or regular sugar in this recipe instead of maple syrup.

Swaps

This Zucchini Bread is your baking canvas! But remember to adjust ingredient quantities and baking times accordingly when making substitutions or variations to ensure the best results!

1. Instead of using all-purpose flour, you can experiment with whole wheat flour almond flour, coconut flour, or a gluten-free flour blend for a healthier or gluten-free option. However, you will have to experiment and adjust the quantities.
2. For a vegan version, you can substitute the egg with alternatives like applesauce, a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or even some mashed ripe banana.
3. Experiment with different spices such as cinnamon, nutmeg, ginger, or cardamom.
4. Get creative with mix-ins such as chopped nuts (like walnuts or pecans), chocolate chips, dried fruits (like raisins or cranberries), or seeds (like sunflower or pumpkin seeds).
5. You can substitute the maple syrup with alternatives like honey sugar, agave nectar, or coconut sugar.

Serve it with

• Coffee or tea
• Your favorite breakfast food such as our Copycat Starbucks Egg-Bites
• Fresh fruit such as berries, melon, or citrus

Questions

What type of salt do you use?

We use mark Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

What other types of sweeteners can we use in this recipe?

Feel free to use coconut sugar, honey, agave, or regular sugar instead of or in addition to maple syrup.

Can we use the Zucchini bread batter to make muffins instead?

You can also make these into muffins, but you must keep an eye on them and adjust the baking time — it should take approximately 20 minutes.

How can we make the bread gluten-free?

You can try using a 1-1 gluten-free baking flour if you are gluten-free. Remember if you are changing or adding ingredients you may have to experiment and adjust the quantities.

What do you use to remove the water from the zucchini?

We use nut milk bags, a mark cheesecloth, or just our hands to squeeze out the water from the grated zucchini

Can we add any mix-ins to the bread?

Feel free to add 1/2 cup of walnuts or chocolate chips and stir them into the batter last.

How do we store the Zucchini Bread?

This zucchini bread is at room temperature in an airtight container or wrapped in plastic wrap for 4-5 days. If you want to freeze it, let it cool down, wrap it in plastic wrap, and then wrap it in aluminum foil. When you are ready to eat it, you can thaw it in the fridge, take it out, and let it come to room temperature.

Ingredients

Makes 12 slices

Wet Ingredients

• 1.5 cups grated zucchini, about 1 pound, 1 large or 2 smaller zucchini (grated on the second largest side)
• 1 egg, replace with 1/4 cup apple sauce if vegan
• ½ cup maple syrup
• 1 teaspoon pure vanilla extract
• ⅓ cup avocado oil, any oil works
• ¼ cup milk, any you like

Dry Ingredients

• 1.25 cups all-purpose flour
• 1 teaspoon baking soda
• pinch salt

Equipment

• Box Grater
• Spatula
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Nakiri Knife
• Cutting Board
• Redmond Real Salt
• Mixing Bowls
• Parchment Paper
• Loaf Pan

Method

1. Pre-heat the oven to 350F (180C). Leave the skin on your zucchini and grate it.
2. Take the grated zucchini in your hands and squeeze out as much water as you can or use a mesh bag. Add the squeezed out zucchini to a bowl with the rest of the wet ingredients and whisk.
3. In a seperate bowl mix the dry ingredients.
4. Add the dry ingredients to the wet and mix until fully combined. Line a loaf pan with parchment paper and pour in the batter.
5. Optionally for presentation we added two very thin strips of zucchini on top but you definitely don’t have to.
6. Bake until a knife or a toothpick comes out clean. Mine took exactly 50 minutes but please keep an eye on it as it will depend on the oven. Let it cool a bit and enjoy.