The only zucchini bread recipe you’ll need

Ingredients

• 2 Large Eggs (room temperature)
• 1 cup Granulated White Sugar (fine granules)
• 1 cup Pumpkin Puree (canned, unsweetened)
• 1/2 cup Vegetable Oil (neutral flavor)
• 1/4 cup Water
• 1 teaspoon Vanilla Extract (pure vanilla)
• 2 cups All-Purpose Flour (sifted)
• 1/2 teaspoon Kosher Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves
• 1/2 cup Raisins (golden and dark) (mixed types for texture)
• 1/2 cup Walnuts, chopped (toasted for extra flavor)
• 2 cups Zucchini, grated (grated, excess moisture squeezed out)

Instructions

1. Prepare Wet Ingredients

   In a large mixing bowl, whisk together the eggs, granulated sugar, and pumpkin puree until fully combined and slightly frothy.

   Time: PT5M

2. Add Oil, Water, and Vanilla

   Stir in the vegetable oil, water, and vanilla extract until the mixture is smooth.

   Time: PT2M

3. Combine Dry Ingredients

   In a separate bowl, sift the all‑purpose flour, then add kosher salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Whisk to distribute evenly.

   Time: PT3M

4. Mix Wet and Dry

   Gradually add the dry ingredient mixture to the wet mixture, stirring with a spatula until just combined. The batter will be thick and sticky.

   Time: PT2M

5. Fold in Add‑Ins

   Fold in the mixed raisins and chopped walnuts until evenly distributed throughout the batter.

   Time: PT2M

6. Prepare Zucchini

   Grate the zucchini, then place it in a clean kitchen towel and squeeze firmly to remove excess water. Fold the drained zucchini into the batter.

   Time: PT2M

7. Line Pan and Transfer Batter

   Line the loaf pan with parchment paper, allowing excess paper to hang over the sides for easy lift‑out. Pour the batter into the pan and smooth the top with the spatula.

   Time: PT2M

8. Bake the Bread

   Place the pan in a pre‑heated oven at 350°F (175°C) and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT55M

   Temperature: 350°F

9. Cool and Serve

   Allow the bread to cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Slice once fully cooled.

   Time: PT10M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

30g

Fat

8g

Fiber

2g

Ingredient Substitutions

• Instead of Large Eggs: flax egg (2 tbsp ground flax + 6 tbsp water)
• Instead of Granulated White Sugar: coconut sugar, honey (reduce other liquid)
• Instead of Pumpkin Puree: butternut squash puree, applesauce (reduce oil)
• Instead of Vegetable Oil: canola oil, melted coconut oil
• Instead of Vanilla Extract: almond extract (half amount)
• Instead of All-Purpose Flour: whole wheat flour (use 1 3/4 cups)
• Instead of Kosher Salt: table salt (reduce to 1/4 tsp)
• Instead of Baking Soda: baking powder (3 tsp)
• Instead of Raisins (golden and dark): dried cranberries, chopped dates
• Instead of Walnuts, chopped: pecans, almonds
• Instead of Zucchini, grated: yellow squash

Equipment Needed

• Large Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Spatula
• Loaf Pan (9x5 inch)
• Parchment Paper
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Squeezing excess moisture from the grated zucchini
• Do not over‑mix the batter after adding dry ingredients
• Bake until a toothpick comes out clean, not over‑baking

Chef Tips from the Video

• Toast the walnuts before adding for extra crunch
• Use a mix of golden and dark raisins for visual contrast
• Line the pan with parchment paper for a clean release and easier slicing

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days

Freezer: Wrap tightly and freeze for up to 2 months

Room temperature: Can sit at room temperature for 1 day, covered

Make-Ahead Tips

• Bake the loaf a day ahead and store in the fridge; reheat slices in a toaster oven
• Freeze individual slices wrapped in plastic and thaw at room temperature before serving

Frequently Asked Questions