Living Harvest Gardens
Baking

Garden Zucchini Bread

A moist, lightly spiced loaf that quietly puts a summer glut of squash to good use.

  • Serves10
  • Prep20 min
  • Cook55 min
  • LevelEasy
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Ingredients

  • 2 cups zucchini, coarsely grated
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup neutral oil
  • 2 eggs
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Method

  1. Heat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Wrap the grated zucchini in a clean towel and squeeze out excess water.
  3. Whisk eggs, sugar, oil, and vanilla, then stir in the zucchini.
  4. In a second bowl combine flour, baking soda, baking powder, cinnamon, and salt.
  5. Fold the dry into the wet just until no streaks remain — do not overmix.
  6. Pour into the pan and bake 50–60 minutes, until a skewer comes out clean. Cool in the pan 10 minutes before turning out.

Notes

The trick to a loaf that is moist but not gummy is squeezing the grated zucchini dry first — it carries a surprising amount of water. Black Beauty gives the classic flecked crumb; a Lemon squash works just as well and adds a hint more sweetness.

Made with