Zucchini Bread

Ingredients

• 680 gcourgette, washed and shredded
• 250 g (8¾ oz)packed dark brown sugar
• 60 mlvegetable oil
• 2 large, at room temperatureeggs
• 5 mlvanilla extract
• 188 g (7½ oz)plain flour
• 70 g (2¾ oz)wholemeal flour
• 8 gground cinnamon
• 9 gtable salt
• 4 gbaking powder
• 5 gbicarbonate of soda
• 1 gground nutmeg
• 90 gchopped walnuts (optional)
• 12 ggranulated sugar (optional)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 163°C.

2. 2

   Prepare the tin

   Spray a 23 × 13 cm loaf tin with vegetable oil spray.

3. 3

   Drain the courgette

   Put the shredded courgette in the middle of a clean tea towel. Gather the towel at both ends and squeeze firmly to remove as much liquid as possible; you should get about 120 ml. Discard the liquid, put the courgette in a bowl and set it aside.

4. 4

   Mix wet ingredients

   Whisk the brown sugar, vegetable oil, eggs and vanilla extract together. Fold in the courgette.

5. 5

   Combine dry ingredients

   In a separate bowl, mix the plain flour, wholemeal flour, salt, bicarbonate of soda, baking powder, cinnamon and nutmeg.

6. 6

   Bring together

   Fold the courgette mixture into the dry ingredients, mixing only until combined.

7. 7

   Add the walnuts

   Fold in the walnuts, if using.

8. 8

   Fill the tin

   Spoon the mixture into the loaf tin and use the back of a spoon to spread it evenly.

9. 9

   Add sugar topping

   Sprinkle the granulated sugar evenly over the batter, if using.

10. 10

    Bake the loaf

    Bake for 70–75 minutes, or until a toothpick inserted into the centre comes out clean or with a couple of crumbs.

11. 11

    Cool before serving

    Leave the loaf to cool in the tin on a wire rack for 30 minutes. Remove it from the tin and let it cool completely to room temperature before serving.

What is zucchini bread?

Zucchini bread is an American quick bread: a sweet, loaf-shaped bake made with grated courgette rather than yeast. The courgette brings moisture to the crumb, while cinnamon and nutmeg give it a warm, familiar flavour.

This version combines plain and wholemeal flour, brown sugar and a generous amount of courgette. Walnuts are optional, but add a pleasing contrast to the soft loaf.

Nutrition and macros by portion

The nutrition label shows one serving as written: 414 calories, 8g protein, 64g carbs, 16g fat.

The flour and brown sugar provide most of the carbohydrates, while vegetable oil and walnuts contribute much of the fat. Eggs, walnuts and the flours provide protein. Pair a slice with fruit or plain yoghurt for a more varied snack or breakfast.

The courgette matters

Drain well: squeezing the shredded courgette in a clean towel removes excess liquid and helps the batter hold together. The recipe expects roughly 120 ml of liquid to come out.

Keep it shredded: the small strands disperse through the loaf and soften as it bakes, rather than leaving large, wet pieces.

A balanced flour blend

Plain flour: this provides the main structure for a tender quick bread.

Wholemeal flour: its nuttier flavour complements the walnuts and spices. Mix the dry ingredients evenly so the raising agents and seasoning are distributed throughout.

Mix gently

Wet mixture: whisk the sugar, oil, eggs and vanilla together before folding in the drained courgette.

Final mixing: fold the wet mixture into the dry ingredients only until combined. A few small lumps are preferable to stirring the batter for too long.

Check the bake

Timing: the loaf bakes at 163°C for 70–75 minutes. Ovens and tins can vary, so begin checking towards the end of that window.

Doneness: insert a toothpick into the centre. It should come out clean or with a couple of crumbs, rather than wet batter.

Cool and serve

Rest first: leave the loaf in its tin on a wire rack for 30 minutes before removing it. This gives the warm bread time to firm up enough to handle.

Finish cooling: let it reach room temperature before slicing, as the centre continues to settle. Serve it on its own or alongside plain yoghurt or fruit.

Recipe notes & tips

• Bring the eggs to room temperature before mixing them in.
• Use a clean tea towel to squeeze the courgette firmly.
• Measure the flour carefully and avoid packing it into the measuring cup.
• Fold the batter just until no dry flour remains visible.
• If using walnuts, chop them before adding so they are spread through the loaf.
• Cool the loaf completely before slicing for neater pieces.

Variations

• Leave out the walnuts: make the loaf without them for a smoother crumb.
• Keep the topping optional: omit the granulated sugar for a less crunchy top.
• Use a finer grate: shred the courgette finely for a more even texture.
• Change the spice balance: adjust the cinnamon and nutmeg to suit your taste.
• Toast the slices: lightly toast leftover slices before serving.

Common mistakes to avoid

• Skipping the squeeze: excess courgette liquid can make the loaf wet; drain it firmly in a towel.
• Overmixing the batter: too much stirring can make the crumb dense; fold only until combined.
• Filling an unprepared tin: the loaf may stick; spray the tin with vegetable oil spray first.
• Checking only by colour: the centre may still be underbaked; test it with a toothpick.
• Removing it too soon: a hot loaf can break apart; cool it in the tin for 30 minutes first.
• Slicing while warm: the crumb may not have set; wait until the loaf reaches room temperature.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Reheat individual slices briefly in a microwave or toast them lightly.

Frequently asked questions