Lucy M. This recipe makes moist and delicious zucchini loaves that are perfect for breakfast or a snack.
If you’re looking for a cozy, homemade treat that’s both tasty and easy to make, zucchini loaves are just the thing. I’ve made these loaves many times, and they never fail to impress with their moist texture and sweet, nutty flavor. Using fresh zucchinis adds a lovely freshness that keeps the bread soft and delicious. In this recipe, I’ll walk you through how to bake zucchini loaves that are perfect for sharing with family or enjoying as a comforting snack anytime.
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
Instructions
- Preheat your oven to 175°C (350°F). Grease and line two loaf pans with parchment paper to make removing the loaves easier.
- 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.
- Add the grated zucchini to the wet ingredients. Stir gently to combine. The zucchini will add moisture to the batter.
- 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.
- 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.
- Fold in the raisins and chopped walnuts. These will give your loaves a nice crunch and a sweet bite.
- Pour the batter evenly into the two prepared loaf pans. Smooth the tops with a spatula.
- 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.
- Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing.
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.
Zucchini Loaves
Ingredients
Method
- Preheat your oven to 175°C (350°F). Grease and line two loaf pans with parchment paper to make removing the loaves easier.
- 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.
- Add the grated zucchini to the wet ingredients. Stir gently to combine. The zucchini will add moisture to the batter.
- 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.
- 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.
- Fold in the raisins and chopped walnuts. These will give your loaves a nice crunch and a sweet bite.
- Pour the batter evenly into the two prepared loaf pans. Smooth the tops with a spatula.
- 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.
- 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.Nutritional Value (per serving, serves 12)
- Calories: 250 kcal
- Protein: 4 g
- Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Sugar: 18 g
Conclusion
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!
