A time-tested zucchini bread recipe is a must for dealing with an inevitable abundance of zucchini towards the end of summer. This seasonal vegetable is a garden trickster in several ways:

1. Spelling it requires two c’s because it’s Italian so don’t forget.
2. It grows up to two inches per day, explaining why it goes from the size of a Vienna Sausage to a yuletide log in a matter of days.
3. The beautiful Fordhook Zucchini I grow has hidden stickers on the long stems and under the leaves waiting to rake my bare arms when I reach in to harvest the fruit.

I master the plant by wearing a long sleeve shirt and gloves. The size of the harvested zucchini I retrieve dictates which culinary delight I make. For the most sweetness, I harvest it at 8 inches in length.

I frequently miss this window and pick it when it reaches the size in the photograph. This is when it’s best for zucchini bread because, at this size, it has lost some flavor and tender texture. 

However, it shreds quickly to make a deliciously moist dessert bread that pairs well with coffee or tea and fills the house with a feel-good holiday aroma. 

Preheat the oven and grease two loaf pans.

After toasting the walnuts, chop them into coarse chunks. Maybe pop one in your mouth for sustenance.

Rather than one full cup of oil, try ½ cup oil and ½ cup applesauce to save on calories!

Whisk eggs, oil, applesauce, sugar, and vanilla so that the liquid is smooth.

In a separate large bowl combine the flour, salt, cinnamon, baking soda, baking powder, and nutmeg. Using a spatula, gently add the egg mixture into the flour mixture. Gentle folding motions with the spatula will minimize excess gluten.

The skin of the zucchini is tender and adds lovely slivers of dark green color, flavor and nutrients, so no peeling required! 

Fold in zucchini, walnuts and oats.

After filling both loaf pans, sprinkle the sugar and remaining oats on the batter.

Insert a toothpick after 75 minutes to be sure the loaves are completely baked.

If the toothpick comes out clean, then it’s time to cool the bread and start brewing coffee!

Enjoyment hack – add a couple dabs of butter on the warm bread! Life is good with a bite of zucchini bread followed by a sip of coffee or tea.

Zucchini Bread

---

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 8 to 10 slices 1x

Print Recipe

Pin Recipe

Description

A time-tested zucchini bread recipe is a must for dealing with an inevitable abundance of zucchini towards the end of summer.

---

Ingredients

Scale 1x2x3x

• Cooking spray
• 1 cup walnuts (optional)
• 3 large eggs
• ½ cup vegetable oil
• ½ cup apple sauce
• 1 cup granulated sugar
• ½ cup (packed) light brown sugar
• 1 tablespoon vanilla extract
• 3 cups flour
• 1 ½ teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• ½ teaspoon baking powder
• ¼ teaspoon ground nutmeg
• 3 ½ cups coarsely grated zucchini (from about 1 lb. zucchini including the edible dark green skin that’s full of color, flavor and nutrients)
• 1 ¼ cups old-fashioned rolled oats, divided
• 3 tablespoons coarse sugar

---

Instructions

1. Preheat the oven to 350° with oven rack adjusted to the middle position.
2. Grease two 8 ½ x 4 ½ – inch loaf pans with cooking spray.
3. If including walnuts, spread on cookie sheet to lightly toast around 8-10 minutes. After cooling, chop into coarse chunks.
4. Whisk eggs, oil, applesauce, granulated sugar, brown sugar, and vanilla in a large bowl until smooth.
5. In another large bowl, whisk together the flour, salt, cinnamon, baking soda, baking powder, and nutmeg. Add the egg mixture into the flour mixture. Use a spatula to gently combine the ingredients by folding ingredients without over-mixing and forming excess gluten. The batter will look dry. Fold in zucchini, walnuts and 1 cup of oats.
6. Transfer the batter into prepared loaf pans.
7. Mix coarse sugar and the remaining ¼ cup oats in a small bowl. Sprinkle over batter and bake until a toothpick inserted in the center of the loaf comes out clean with some crumbs attached.
8. Allow the bread to cool in the pan for 10 minutes. Turn onto a wire rack, flip over and allow to cool before slicing for serving.

Notes

To save calories, I substitute half of the oil with applesauce. The coarse sugar resists heat and gives the finished baked goods more texture.

• Category: Bread