Larry's Light Zucchini Bread

Most zucchini bread recipes lean heavy on the cinnamon and call it a day. Larry’s version goes a different direction, adding lemon zest and orange extract for a citrusy brightness that lifts the whole loaf out of the ordinary.

Two cups of grated zucchini disappear into the batter, adding moisture that keeps this bread tender for days without any dairy. The oil-based batter means a soft crumb with no creaming step and no fuss. Cinnamon and ginger play supporting roles here, warming the background without stealing the citrus spotlight.

Chopped nuts folded in at the end give each slice a crunch that contrasts with the soft, almost cake-like interior.

Pro Tips

• Don’t squeeze the moisture out of the grated zucchini. This bread needs that water to stay moist. Just grate and stir it right in.
• Stir the dry ingredients into the wet until just combined. Overmixing develops gluten and makes the bread tough.
• Check with a toothpick at 55 minutes. The high moisture from the zucchini can push baking time in either direction.
• Cool in the pan for 10 minutes, then turn out onto a wire rack. Slicing too early compresses the crumb.

Variations

• Replace half the flour with whole wheat flour for a nuttier, more fiber-rich loaf.
• Add chocolate chips for a sweet version the kids will demolish.
• Use yellow summer squash instead of zucchini for a slightly milder flavor and golden colour.