Zucchini Bread

Summer gives you more zucchini than you asked for. This is what you do with it.

Zucchini bread is a product of American home kitchens, born from the same Depression-era instinct as banana bread — use what you have, waste nothing. The zucchini does something remarkable here: it all but disappears into the batter, leaving behind moisture, color, and a subtle vegetal sweetness. Lemon peel and nutmeg provide the top notes. You’d never guess the green flecks were a vegetable if someone hadn’t told you.

What You’re Learning

The fold method — This batter uses the stir-just-until-combined approach rather than the electric mixer method you see in banana bread. Minimal mixing is the rule for quick breads: overdeveloping the gluten by stirring too enthusiastically makes the crumb tight and tunneled rather than tender and open. Stop as soon as the flour streaks disappear.

Vegetables as moisture — Shredded zucchini is roughly 95% water, which means it functions as both ingredient and liquid in the batter. This technique — using high-moisture produce to hydrate a dough — appears in carrot cake, pumpkin bread, and corn bread variations. The key is not squeezing out the moisture: unlike savory applications, you want all that water in the batter.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1 cup sugar
• 1 cup finely shredded unpeeled zucchini
• 1/4 cup cooking oil
• 1 egg
• 1/4 teaspoon finely shredded lemon peel
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F. Grease an 8x4x2-inch loaf pan.
2. In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg.
3. In a separate bowl, combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well.
4. Add the flour mixture to the zucchini mixture; stir just until combined. Stir in chopped walnuts.
5. Pour batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes on a wire rack. Remove from pan and cool thoroughly. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).

Notes

• Shredding the zucchini: Use the fine side of a box grater. Do not peel — the skin provides color and disappears into the crumb. Do not squeeze out the moisture; it’s needed for the batter.
• Lemon peel: Use fresh-grated zest, not juice. A small amount makes a real difference — it lifts the cinnamon-nutmeg profile and keeps the loaf from tasting flat.
• Don’t overmix: Stir only until the flour is absorbed. A few visible streaks are fine. Overmixing creates a dense, tunneled crumb.
• Nuts: Walnuts are the classic pairing. Pecans work equally well. Toast either first for a noticeably deeper flavor.
• The overnight rule: Like banana bread, this loaf is at its best the next day. The crumb settles, the flavors meld, and slicing is cleaner. Wrap tightly in plastic.
• Extra zucchini: This recipe doubles well. Make two loaves and freeze one — wrapped in plastic then foil, it keeps for up to 3 months.