Ultimate Zucchini Bread
Total Time
1 hour 20 minutes, plus overnight cooling
Rating
0 out of 5 stars
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Ingredients
8-10 servings
- 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
- 2 large eggs
- 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter
- 1/2 cup (95 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea or table salt
- 1 1/4 teaspoons ground cinnamon
- 1/8 teaspoon ground or freshly grated nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups (260 grams) all-purpose flour
- 2 tablespoons (25 grams) raw or turbinado sugar
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Preparation
Step 1
Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray.
Step 2
Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined.
Step 3
Sprinkle cinnamon, nutmeg, baking soda, and baking powder over the surface of the batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs.
Step 4
Add flour and mix until just combined.
Step 5
Pour into prepared loaf pan and smooth the top.
Step 6
Sprinkle with the raw or turbinado sugar — don’t skimp.
Step 7
Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle of the cake but also into the top of the cake, closer to the dome, comes out batter-free.
Step 8
Let cool completely in the pan.
Step 9
Leave in the pan, unwrapped, overnight or 24 hours, until removing (carefully, so as not to ruin the flaky lid) and serving in slices.
Step 10
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Chef's notes
The best time to eat zucchini bread is one day after you make it. Leaving it unwrapped in the pan helps maintain the crisp top.
Zucchini bread keeps for 4 to 5 days at room temperature. Wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.
