Zucchini Bread

Ingredients

• 2eggs
• 120 ml (½ cup)vegetable oil
• 100 g (½ cup)granulated sugar
• 110 g (½ cup)brown sugar
• 5 ml (1 tsp)vanilla
• 180 g (1½ cups)plain flour
• 2.5 ml (½ tsp)bicarbonate of soda
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)baking powder
• 5 ml (1 tsp)ground cinnamon
• 1.25 ml (¼ tsp)ground nutmeg
• 120 g (1 cup), about 1 medium courgettegrated courgette

Instructions

1. 1

   Prepare the tin

   Heat the oven to 163°C. Grease and flour a 23 × 13 cm loaf tin, or use baking spray that contains flour.

2. 2

   Mix wet ingredients

   Add the eggs, vegetable oil, granulated sugar, brown sugar and vanilla to a bowl. Beat until combined.

3. 3

   Combine dry ingredients

   In a separate bowl, mix the flour, bicarbonate of soda, salt, baking powder, cinnamon and nutmeg. Add this mixture to the wet ingredients and stir until combined.

4. 4

   Add courgette

   Stir the grated courgette into the mixture until combined.

5. 5

   Fill the tin

   Spread the mixture into the prepared loaf tin.

6. 6

   Bake the loaf

   Bake at 163°C for 55–60 minutes, or until a toothpick inserted in the centre comes out clean.

7. 7

   Cool before slicing

   Leave the loaf in the tin for 15–20 minutes, then transfer it to a wire rack to cool completely.

What is zucchini bread?

Zucchini bread is an American-style quick bread: a sweet loaf made with raising agents rather than yeast. Grated courgette adds moisture to the batter, while cinnamon and nutmeg give it a gently spiced flavour.

This version balances granulated and brown sugar with oil for a tender loaf and a soft crumb. It is an easy way to use courgette in a bake that works for breakfast, a snack or an afternoon coffee.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 3g protein, 29g carbs, 10g fat.

The flour and sugars provide most of the carbohydrates, while the vegetable oil contributes most of the fat; eggs add some protein. Pair a slice with plain yoghurt or fruit for a more balanced snack.

The ingredients that matter

Courgette: Grate it finely so it distributes through the batter. The recipe uses one cup, about one medium courgette.

Oil and sugars: Vegetable oil keeps the loaf moist, while the two sugars sweeten it and add flavour. Beat them with the eggs and vanilla until the mixture is combined.

Spices and raising agents: Cinnamon and nutmeg season the loaf, while bicarbonate of soda and baking powder help it rise. Mix these thoroughly with the flour before adding them to the wet ingredients.

Mix for a tender crumb

Combine the dry ingredients separately before stirring them into the wet mixture. This helps spread the raising agents and spices through the batter.

Once the flour mixture is added, stir only until combined. Then fold in the grated courgette until it is distributed; extra mixing can make a quick bread dense.

Check when it is baked

Bake at 163°C for 55–60 minutes. Start checking at the lower end of the time range, as ovens and loaf tins can vary.

Insert a toothpick 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 before cutting

Leave the loaf in its tin for 15–20 minutes before turning it out onto a wire rack. This gives it time to settle and makes it easier to remove without breaking.

For neat slices, let the loaf cool completely. For a warm serving, cut a slice after the initial cooling period and add butter if you like.

Serving ideas

A slice is good on its own or spread with butter, especially while still a little warm. Coffee is a natural pairing for its sweet, warmly spiced flavour.

For a more filling snack, serve it with plain yoghurt or a piece of fruit. The loaf also works as part of a simple brunch spread.

Recipe notes & tips

• Use a grater with medium-sized holes for evenly distributed courgette.
• Measure the flour without packing it tightly into the cup.
• Mix the dry ingredients well before adding them to the wet mixture.
• Avoid stirring more than needed once the flour has been added.
• Check the centre with a toothpick from 55 minutes onwards.
• Let the loaf cool on a wire rack so the base does not stay damp.

Variations

• More cinnamon: Increase the cinnamon slightly for a warmer spice flavour.
• Add walnuts: Stir chopped walnuts into the batter with the courgette.
• Add raisins: Mix raisins through the batter for bursts of sweetness.
• Citrus note: Add finely grated lemon zest to the wet ingredients.
• Chocolate chips: Fold chocolate chips through the batter with the courgette.

Common mistakes to avoid

• Overmixing the batter: Stir only until the dry ingredients are incorporated to help keep the loaf tender.
• Skipping the tin preparation: Grease and flour the loaf tin, or use baking spray with flour, so the loaf releases more easily.
• Cutting it too soon: Cool the loaf for 15–20 minutes in the tin before transferring it to a rack.
• Relying only on the timer: Test the centre with a toothpick and bake longer if batter clings to it.
• Using a wet, loosely measured cup of courgette: Measure one cup of grated courgette as directed so the batter keeps its intended balance.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Rewarm individual slices briefly in the oven or microwave.

Frequently asked questions