# Moist Zucchini Bread

Zucchini bread is a tender, moist loaf with warm cinnamon and a hint of sweetness. The zucchini disappears into the crumb, adding moisture without any vegetable taste.

It is mixed in two bowls with a whisk and baked in a standard loaf pan. It is a great way to use up garden zucchini and makes 10 slices.

- Total time: 1 h 15 min (prep 15 min, cook 1 h)
- Serves: 10
- Per serving (estimated): 300 kcal, 4 g protein
- Cuisine: American. Category: Baking. Diet: vegetarian.

## Ingredients

- 300 g zucchini, finely grated (about 2 small)
- 250 g all-purpose flour (2 cups)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine salt
- 2 tsp ground cinnamon
- 2 large eggs
- 200 g granulated sugar (1 cup)
- 120 ml neutral oil (1/2 cup)
- 2 tsp vanilla extract
- 100 g chopped walnuts, optional

## Method

1. Heat the oven to 350°F (175°C) with a rack in the middle. Grease a 9x5-inch (23x13 cm) loaf pan and line it with a parchment sling.
2. Grate the zucchini on the small holes of a box grater. Squeeze it gently in a clean towel to remove only the drips, not all the moisture.
3. Whisk 250 g flour, baking soda, baking powder, salt and cinnamon in a bowl.
4. In a large bowl, whisk the eggs, 200 g sugar, oil and vanilla until smooth. Stir in the zucchini.
5. Fold the dry ingredients into the wet until just combined. Fold in the walnuts if using.
6. Scrape the batter into the pan and smooth the top.
7. Bake 55 to 65 minutes, until the top is deep golden and a toothpick in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too fast.
8. Cool in the pan for 15 minutes, then lift out and cool on a rack for at least 30 minutes before slicing.

## Why it works

- Grated zucchini is mostly water, which turns to steam in the oven and keeps the crumb moist.
- Oil stays liquid at room temperature, so the loaf stays tender for days.
- Squeezing the zucchini lightly removes extra water so the loaf is moist, not gummy.
- Baking soda and baking powder together lift the dense, wet batter evenly.
- Folding the flour in gently keeps the crumb soft and avoids tunnels.

## The science

- **Why zucchini keeps it moist.** Zucchini is about 95 percent water. As the loaf bakes, the shreds soften and release moisture into the crumb, while their mild flavor fades into the cinnamon and sugar. You get moisture without a vegetable taste.
- **Why squeeze, but not too much.** Too much liquid makes a soggy, gummy center that never sets. Too little leaves a dry loaf. A gentle squeeze in a towel removes the surface drips and leaves the water bound inside the shreds, which is the right balance.
- **Soda and powder together.** Baking soda reacts with acidic ingredients, and baking powder carries its own acid. A heavy, wet batter like this needs both for a steady lift. The soda also encourages the deep golden crust on the top.

## Tips

- Use the small holes of a box grater so the zucchini melts into the batter.
- Do not peel the zucchini, since the skin is tender and adds green flecks.
- Cool the loaf for 30 minutes before slicing so it sets.

## Mistakes to avoid

- Skipping the squeeze can leave a wet, gummy center, so remove the drips.
- Using oversized, seedy zucchini gives watery, bitter bread, so choose small to medium zucchini.
- Overmixing makes a tough loaf, so fold until the flour disappears.

## Variations and swaps

- Fold in 100 g chocolate chips for chocolate zucchini bread.
- Add 1 tsp orange zest and a pinch of nutmeg.
- Bake as 12 muffins at 350°F (175°C) for 20 to 24 minutes.
- Swap half the white sugar for brown sugar for a deeper flavor.
- Swap the oil for 115 g melted butter for a richer, buttery taste.
- Swap 60 g of the flour for whole wheat flour for a nuttier loaf.

## Storage

Wrap the cooled loaf and keep it at room temperature for 3 days, or in the fridge for 6 days. Freeze whole or sliced for up to 3 months.

## FAQ

**Do I need to squeeze the zucchini for zucchini bread?**

Give it a gentle squeeze in a towel to remove the drips, but do not wring it dry. The leftover moisture keeps the loaf tender.

**Why is my zucchini bread gummy?**

The zucchini may have been too wet, or the loaf was underbaked. Squeeze out drips, bake until a toothpick comes out clean, and cool 30 minutes.

**Should I peel the zucchini?**

No. The skin is thin and tender, and it adds flecks of green. Only peel very large zucchini with tough skin.

**Can I freeze zucchini bread?**

Yes. Wrap the cooled loaf tightly or freeze slices separately for up to 3 months. Thaw at room temperature or toast slices from frozen.

**Can I use frozen zucchini?**

Yes. Thaw it fully, drain and squeeze out the liquid, then measure 300 g. Frozen zucchini releases more water than fresh.

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Source: https://cookingscientist.com/recipes/zucchini-bread (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846