Favourite Zucchini Bread

Zucchini bread is the recipe gardeners reach for in late summer, when the squash plants outpace anyone’s ability to cook them fast enough. Two cups of grated zucchini disappear into this batter, leaving behind moisture, flecks of green, and a tender crumb you can’t fake with applesauce or yogurt. The water content of zucchini is what makes this loaf stay moist on the counter for days.

The oil-based batter is intentional. Butter would give it richness but a tighter crumb. Vegetable oil keeps the bread tender, and the texture only improves overnight as the flavors meld and the crumb settles.

A single teaspoon of cinnamon is the only spice, which keeps this recipe versatile. Don’t grate the zucchini too fine. Larger shreds give visible texture and bursts of moisture in every slice. Fine grating turns the bread soggy and indistinct.

Making two loaves at once is part of the appeal. One for the counter, one for the freezer. Wrapped tightly, baked loaves freeze beautifully for up to three months.

Pro Tips

• Don’t squeeze the grated zucchini dry. The moisture is what makes this loaf tender. Squeezing turns the bread dry.
• Use the medium side of a box grater. Fine zest-style grating disappears; coarse strands give too much chew.
• Test at 50 minutes with a toothpick in the center. The center is where it’ll still be wet if undercooked.
• Cool 15 minutes in the pan, then turn out onto a rack. Slicing while hot tears the loaf apart.

Variations

• Add 1 cup chopped walnuts or pecans for crunch and toasty depth.
• Stir in 1⁄2 cup chocolate chips for a kid-friendly version that veers toward dessert.
• Swap half the white sugar for brown sugar for a deeper, molasses-edged flavor.