Zucchini Quick Bread





Prep Time: 15 minutes
Bake Time: 1 hour
Rest Time: 10–15 minutes
Total Time: About 1 hour 30 minutes
Servings: 2 loaves
Category: Quick Bread, Baking

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Notes After Making

This recipe is from my childhood, one of our favorite snacks.

⸻

Ingredients

  • 1½ cups (297 g) granulated sugar
  • 2 cups (390 g) finely chopped zucchini, unpeeled (about 2 medium zucchini)
  • 3 large eggs, beaten
  • ¾ cup (154 g) vegetable oil
  • 240 g sourdough starter, optional
  • 3 cups (370 g) all-purpose flour
    • Note: Substitute 1½ cups of the all-purpose flour with whole wheat flour, if desired.
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) chopped nuts, optional

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Instructions

  1. Preheat the oven to 350°F. Grease two loaf pans.
  2. In a large mixing bowl, combine the sugar, finely chopped zucchini, and beaten eggs.
  3. Add the vegetable oil and sourdough starter, if using. Beat until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. Blend the dry ingredients into the zucchini mixture, mixing just until combined.
  6. Stir in the vanilla extract and chopped nuts, if using.
  7. Divide the batter evenly between the two prepared loaf pans.
  8. Bake for about 1 hour, or until a toothpick inserted into the center of each loaf comes out clean or with a few moist crumbs.
  9. Let the loaves rest in their pans for 10–15 minutes, then carefully turn them out onto a wire rack to cool.

⸻

Jessica’s Notes

Best served with:

  • Softened butter, cream cheese, or a drizzle of honey
  • A cup of coffee or tea

Prep Ahead:

  • Chop the zucchini up to 1 day ahead and refrigerate it in an airtight container.
  • Measure the dry ingredients the day before and store them covered at room temperature.
  • The batter is best mixed just before baking for the best rise and texture.

Storage:

  • Once completely cooled, wrap the loaves or store them in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 1 week for longer storage. The bread may become a little firmer when chilled.

Freezer-Friendly:

  • Freeze a completely cooled loaf, tightly wrapped, for up to 3 months.
  • For convenience, slice the bread before freezing and separate slices with parchment paper.
  • Thaw overnight in the refrigerator or at room temperature until ready to serve.

Reheating:

  • Warm slices in a 300°F oven for about 5–8 minutes.
  • For a quick serving, microwave an individual slice for about 10–15 seconds.

Variations:

  • Add peanut butter and chocolate chips - Sally's peanut butter version 
  • Add ½ cup raisins or dried cranberries.
  • Add ½ cup chocolate chips for a sweeter treat.
  • Add ½ teaspoon nutmeg alongside the cinnamon for a warmer spice flavor.
  • For a little citrus brightness, add 1 teaspoon orange zest.

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