Diana's Zucchini Bread

Anyone with a vegetable garden knows the late-summer zucchini problem: too much fruit, too much zucchini, not enough recipes. This zucchini bread is the classic answer, and the dark brown sugar in this version (most use light) is what makes it stand apart, contributing deep molasses notes that pair beautifully with the mild squash.

Grated zucchini virtually disappears in baking, providing moisture without flavor. The skin stays slightly visible as flecks of green throughout the slice. Don’t peel it.

The recipe makes two loaves, which is exactly right for the moment. One for now, one to freeze or give away to a neighbor with their own unmanageable garden.

Pro Tips

• Don’t squeeze the moisture out of the zucchini, this bread depends on that water for tenderness
• Use dark brown sugar specifically, light brown won’t deliver the same depth
• Toast the nuts before folding in for richer flavor, raw nuts taste flat in baked goods
• Test doneness at 50 minutes, ovens vary and overbaked zucchini bread is dry
• Wrap loaves in plastic and refrigerate overnight, the flavor and texture both improve

Variations

• Add a teaspoon of cinnamon and a half teaspoon of nutmeg for spiced zucchini bread
• Stir in a half cup of chocolate chips for a kid-friendly twist
• Substitute grated carrot or apple for half the zucchini for a different vegetable profile