Go Back
Zucchini Loaves

Zucchini Loaves

Making these zucchini loaves has become one of my favorite ways to enjoy fresh veggies in a sweet treat. They’re moist, flavorful, and packed with good textures from the walnuts and raisins. Whether you want a snack, breakfast, or something to bring to a gathering, these loaves never disappoint. Give this recipe a try—you might find yourself making them again and again!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 12
Course: baking
Cuisine: British
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 3 extra-large eggs
  • 1 cup 250 ml sunflower oil
  • 1¾ cups 350 g sugar
  • 2¾ cups 350 g grated small zucchinis (thin-skinned is best)
  • 1⅓ cups 165 g all-purpose flour
  • 1⅓ cups 165 g buckwheat flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1¼ cups 150 g chopped walnuts
  • 1 cup + 3 tablespoons 175 g raisins

Method
 

  1. Preheat your oven to 175°C (350°F). Grease and line two loaf pans with parchment paper to make removing the loaves easier.
  2. In a large bowl, beat the eggs together with the sunflower oil and sugar. Mix well until the sugar starts to dissolve and the mixture looks smooth.
  3. Add the grated zucchini to the wet ingredients. Stir gently to combine. The zucchini will add moisture to the batter.
  4. In a separate bowl, whisk together the all-purpose flour, buckwheat flour, baking soda, baking powder, and cinnamon. Make sure these dry ingredients are evenly mixed.
  5. Slowly add the dry ingredients to the wet mixture. Stir carefully until everything is just combined. Don’t overmix, or the loaves might turn out tough.
  6. Fold in the raisins and chopped walnuts. These will give your loaves a nice crunch and a sweet bite.
  7. Pour the batter evenly into the two prepared loaf pans. Smooth the tops with a spatula.
  8. Bake in the preheated oven for about 55 to 65 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean or with a few crumbs, it’s ready.
  9. Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing.

Notes

Tips for Perfect Zucchini Loaves Every Time

To make sure your zucchini loaves turn out great every time, start by picking small to medium zucchinis with thin skin. These are less watery and add better texture to your bread. When grating, don’t forget to squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step helps prevent your loaves from becoming too soggy.
Mix the ingredients just until combined—overmixing can make the bread dense and tough. Also, try not to skip the baking soda and baking powder; they help your loaves rise and stay fluffy.
Once baked, let the loaves cool completely before slicing to avoid crumbling. If you want to store them, wrap tightly in plastic wrap or keep in an airtight container at room temperature for up to three days. For longer storage, freeze the loaves wrapped well, and thaw before eating.