This is a family favorite recipe for homemade zucchini bread. One slice and you’ll taste why! It’s made with brown sugar, pure vanilla extract, cozy cinnamon spice, and summer’s favorite vegetable. See my recipe note for turning this batter into zucchini muffins or try this similar zucchini muffins recipe.
Adapted from an award-winning family recipe. My husband grew up making this zucchini bread with his family, who entered it into the Maryland State Fair. And guess what? IT WON. You know a recipe is good if it’s winning state awards, right?
Now slightly scaled up to yield a taller 9×5 inch loaf (more zucchini, 1 extra egg, and a touch of applesauce for moisture), the quick bread is better than ever and ready to place 1st in your own kitchens too!
Vegan Courgette Cake With Lemon Glaze
A beginner baker can easily make this quick bread, and it’s a wonderful recipe if you have eager young bakers ready to help!
Zucchini is one of my favorite ingredients for baking and I have a lot of published recipes using this summer vegetable. We use an entire zucchini in my healthier greek yogurt zucchini bread and you’ll find a whopping 3 cups of it in my chocolate zucchini cake (you can’t taste it!).
One new addition is the applesauce. This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed. All you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Honestly, it’s as easy as pumpkin bread and uses a few of the same ingredients.
The Epsom Bakehouse Vegetable Glut Bread Recipe Hidden Vegetable Bread Recipe Carrot Courgette Bread
Today’s zucchini bread comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a 9×5 inch loaf pan.You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use.
Zucchini is like a chameleon and takes on the flavor of whatever’s nearby. Have you ever tried this peanut chicken zucchini noodles dish? The zucchini is basically a vehicle for the delectable savory peanut sauce.
Today’s zucchini bread includes cinnamon, nutmeg, vanilla, and brown sugar so expect a lot of cozy, comforting, sweet flavors. In terms of texture, it’s not quite as dense as banana bread but not as light as white cake either. It’s soft and moist and actually reminds me of apple cinnamon bread, which is a favorite during the fall months.
Lemon Zucchini Bread Recipe
And let’s not forget optional add-ins like chocolate chips, chopped nuts, raisins, or even blueberries. Some readers have turned it into dessert with vanilla icing or cream cheese frosting (I’d halve the cream cheese frosting recipe). Honestly, this quick bread welcomes a bounty of tasty extras!
Reduce either or both, but understand that sugar and oil help produce a moist, tender loaf; altering the ingredients may have disappointing results. Or for an option without refined sugar, you may enjoy this Greek yogurt zucchini bread instead!
This zucchini bread recipe yields 1 9×5 inch loaf. With brown sugar, cinnamon, nutmeg, vanilla, and a little applesauce for added moisture, the quick bread is flavorful, moist, and a great way to use summer’s favorite vegetable!
Courgette And Carrot Loaf
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onFor free real time breaking news alerts sent straight to your inbox sign up to our breaking news emailsSign up to our free breaking news emails
There are plenty of ways to get esoteric about food, and sometimes I have to laugh at myself about the things I start debating in my head. But I know I’m not the only baker who has ever wondered: where does something stop being called a bread and turn into cake?
I often find myself asking this question when I’m having the semiregular disagreement with my too-clever-for-his-own-good son about what he can have for breakfast. Is something that’s called a bread (as in quick breads, not yeasted varieties), but is actually more like a cake, OK? Is the presence of a frosting the dividing line? What if it’s in muffin form? Et cetera.
Courgette Loaf Cake Recipe
Perhaps nowhere is this dilemma more apparent than when it comes to courgette bread. Sure, it sounds like it should be better for you since it stars a vegetable, at least in the culinary sense, as courgette is botanically a fruit. In reality, though, recipes are often loaded with sugar and fat – great for a once-in-a-while dessert but not the thing to make all the time, even when your plants start going bonkers.
I decided to rein in courgette bread’s more indulgent nature. Based on my frequent interactions with readers, it seemed like putting an emphasis on wholewheat flour, reducing or cutting refined sugar and slashing fat would be appreciated tweaks. And now I present to you this wholewheat courgette bread with honey and ginger.
Wholewheat flour was an obvious nutritional improvement over all-purpose, but my motivation was twofold. Courgette is notoriously watery and wholewheat flour thirsty, so I figured pairing these two ingredients would be a nice symbiotic relationship. And it was, to an extent. After three tests, I was still ending up with somewhat soggy loaves. Part of that was because I was already adding more liquid in the form of a pureed clementine and honey to the recipe. Both ingredients help mellow out some of wholewheat’s more bitter undertones and tenderise the loaf, as well. Then when honey alone wasn’t quite sweet enough, I pureed a small amount of soaked raisins along with the clementine for another boost of natural sugar (more honey would make the loaf prone to burning). That change made the crumb even more satisfyingly tender, yet the soggy centre remained.
Easiest Healthy Zucchini Bread
I had a feeling I knew what I needed to do, but for affirmation, I turned to two of my go-to baking mentors, Martin Philip, cookbook author and baker at King Arthur Baking, and Andrew Janjigian, a freelance food writer, recipe wiz and newsletter author. They both confirmed my hunch: I needed to wring the courgette. I had been trying to avoid that because it introduced an extra step. In the end, there was no way around it. Just a few extra minutes squeezing excess liquid out of the shredded courgette wrapped in a dish towel did the trick. With that final tweak, the bread was just the right amount moist, plush but not gummy. Even better, eliminating all that water made the other flavours – the nutty wholewheat, the bright citrus, the zesty ground ginger – shine even brighter.
I sent my college roommate an early version of the recipe since she was practically tripping over courgette in her yard, and she summed up my feelings perfectly: “Flavour is great, love that it tastes like bread as opposed to cake.”
Need a little more sweetness? Go ahead and sprinkle some coarse sugar on top. I’d still serve it to anyone, kid included, and call it breakfast.
Easy Zucchini Bread (healthy Recipe)
Made with wholewheat flour and no refined sugar, this courgette bread is satisfying and gently sweet without feeling like an over-the-top cake. A puree of clementine and raisins lends a plush texture and counteracts some of the wheat’s bitter edge while allowing the flour’s nutty flavour to shine. Ground ginger adds a pleasant zing, though you can use whatever spice you like.
For an additional hit of sweetness and crunch, you can sprinkle the top with coarse sugar, such as demerara or turbinado. Want to add chocolate chips? Go for it.
Storage notes: The courgette bread can be stored at room temperature in an airtight container or tightly wrapped for up to 3 days. It may also be tightly wrapped and frozen for up to 1 month.
Zucchini Bread Recipe
To make this recipe vegan, substitute 6 tablespoons aquafaba (the liquid from a can of beans, such as chickpeas) for the eggs and ½ cup agave nectar for the honey. Bake the loaf as directed. It may be slightly squatter and lighter in colour, and if it’s not looking overly dark towards the end of baking, you can skip the foil tent. Start checking for doneness at 45 to 50 minutes.
Position a rack in the middle of the oven and preheat to 200C (you will reduce the temperature once you start baking, but the higher initial temp helps generate rise in what could otherwise be a dense, squat cake). Grease an 11-by-21cm-inch loaf pan with nonstick cooking spray or a bit of oil (you may also use a 22-by-12cm loaf pan).
Working in batches if necessary, place the grated courgette in the centre of a clean dish towel. Twist the edges of the towel so you have a packet that looks like a wrapped peppermint candy, and squeeze as much liquid as you can out of the courgette. Don’t be afraid to be aggressive, pressing and twisting multiple times, rotating the bundle as you work. By the end, you should have extracted about ¼ cup liquid, though the exact amount
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