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Zucchini Bread

The best use of a monster zucchini — this moist loaf with walnuts and spices never reveals its vegetable secret.

⏱ Prep: 15min 🔥 Cook: 60min 🍽 Serves: 10 📊 Easy 🍂 Summer ✓ Free
Servings
10
⏱ 15 Prep
🔥 60 Cook

🥕 Ingredients

  • 2 cups zucchini, grated (about 2 medium)
  • 2 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup walnuts, roughly chopped
  • 1 tsp vanilla

👩‍🍳 Method

1
Grate zucchini — do NOT squeeze out the moisture (unlike savoury uses, the moisture is wanted here).
2
Whisk flour, bicarb, baking powder, cinnamon, nutmeg, and sugar.
3
Whisk eggs, oil, and vanilla. Fold into dry ingredients.
4
Fold in grated zucchini and walnuts until just combined — do not overmix.
5
Pour into a greased 23x13cm loaf tin. Bake at 175°C for 55-65 minutes until a skewer comes out clean.
6
Cool completely before slicing.
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