Zucchini Bread

Ingredients

• 7 g (1 Tbsp)ground flaxseeds
• 45 ml (3 Tbsp)water
• 120 ml (½ cup)unsweetened soy milk
• 100 g (½ cup)granulated sugar
• 55 g (¼ cup)light brown sugar
• 120 ml (½ cup)unsweetened applesauce
• 60 ml (¼ cup)refined coconut oil
• 10 ml (2 tsp)pure vanilla extract
• 220 g (1¾ cups)plain flour
• 10 ml (2 tsp)baking powder
• 5 ml (1 tsp)ground cinnamon
• 1.25 ml (¼ tsp)ground nutmeg
• 1.25 ml (¼ tsp)salt
• 1 mediumcourgette
• 60 g (½ cup)raw walnuts

Instructions

1. 1

   Mix the flaxseed

   In a large bowl, mix the ground flaxseeds with the water and set aside.

2. 2

   Grate the courgette

   Coarsely grate the courgette using a box grater.

3. 3

   Squeeze it dry

   Put the grated courgette in a clean kitchen towel, twist it into a ball and squeeze out as much liquid as possible. Set aside.

4. 4

   Prepare the tin

   Grease an 11.5 x 21.5 cm loaf tin and line its base with baking parchment. Preheat the oven to 180°C (350°F).

5. 5

   Mix the wet ingredients

   Add the remaining wet ingredients to the bowl with the flax mixture and mix.

6. 6

   Add the dry ingredients

   Sift all the dry ingredients into the bowl, then mix just until combined.

7. 7

   Fold in additions

   Gently fold the courgette and walnuts into the batter, taking care not to overmix.

8. 8

   Bake the loaf

   Transfer the batter to the prepared tin and bake on the centre rack for 70–75 minutes, or until a wooden skewer inserted into the centre comes out clean.

9. 9

   Cool the bread

   Leave the bread in the tin for a few minutes, then transfer it to a wire rack to cool completely.

What is zucchini bread?

Zucchini bread is a sweet American-style quick bread, using grated courgette in the batter rather than a yeast dough. The vegetable has a mild flavour, so cinnamon, nutmeg and walnuts give this loaf its warmth and character.

This version uses applesauce and a flaxseed-and-water mixture in place of eggs. Squeezing excess moisture from the courgette helps keep the crumb tender without making the loaf soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 4g protein, 37g carbs, 9g fat.

The flour and sugars provide most of the carbohydrates, while coconut oil contributes much of the fat. Walnuts add some fat and protein, with smaller amounts of protein from the soy milk and flour. Pair a slice with yoghurt and fresh fruit for a more balanced breakfast plate.

The ingredient choices

Flaxseed: mixed with water, it thickens while you prepare the other ingredients and helps bind the batter. Give it a few minutes to sit if it still looks very loose.

Applesauce: adds moisture and a light fruit note alongside the soy milk. Refined coconut oil keeps the flavour relatively neutral.

Walnuts: add crunch and a nutty contrast to the soft loaf. Roughly chop them first if you prefer smaller pieces in each slice.

Get the courgette ready

Grating: use the coarse side of a box grater for distinct strands that distribute through the batter. There is no need to peel the courgette.

Squeezing: wrap the grated courgette in a kitchen towel and twist firmly over the sink. Removing excess liquid is the key preparation step for a loaf that bakes through evenly.

Mix for a tender crumb

Dry ingredients: sift them into the wet mixture to break up lumps and spread the raising agent and spices through the flour. Stir only until no dry patches remain.

Final fold: add the courgette and walnuts gently. Too much mixing can make a quick bread dense, so stop as soon as the additions are evenly distributed.

Check the bake

Timing: bake the loaf for 70–75 minutes at 180°C, on the centre rack. The deep loaf takes longer than muffins, so allow the full baking time before checking.

Doneness: insert a wooden skewer into the centre; it should come out clean. If batter clings to it, return the loaf to the oven and check again shortly afterwards.

Cool and serve

Cooling: let the loaf rest in its tin for a few minutes before turning it out onto a wire rack. Cooling completely helps the crumb set and makes neater slices.

Serving: enjoy it plain, or pair a slice with yoghurt, granola and fresh fruit for breakfast. It also works well as an afternoon snack with tea or coffee.

Recipe notes & tips

• Use a kitchen towel with a tight weave to squeeze the grated courgette effectively.
• Measure the flour without packing it into the measuring cup, or weigh it for consistency.
• Line the base of the tin with parchment to make the loaf easier to release.
• Keep mixing brief once the flour is added to help preserve a tender texture.
• Let the loaf cool fully before slicing for cleaner pieces.

Variations

• Extra spice: Add a little more cinnamon for a warmer, spicier loaf.
• Chocolate chips: Fold in chocolate chips with the walnuts for a sweeter version.
• Pecan swap: Replace the walnuts with an equal amount of chopped pecans.
• Raisin addition: Fold in raisins alongside the courgette for little bursts of sweetness.
• Nut-free loaf: Leave out the walnuts for a plain, tender crumb.

Common mistakes to avoid

• Wet courgette: Squeeze it firmly in a towel so excess liquid does not leave the loaf soggy.
• Overmixing: Stir the flour in just until combined, then fold the additions through gently.
• Early testing: Check with a skewer only near the end of the 70–75-minute bake so the loaf has time to set.
• Skipping the parchment: Line the base of the tin so the loaf is easier to remove intact.
• Slicing while hot: Cool the loaf completely on a rack first to help it hold together.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. Reheat slices briefly in a toaster or microwave, or enjoy them at room temperature.

Frequently asked questions