Turn summer's harvest into this delicious zucchini bread

For those who have started vegetable gardens, August is the month where zucchini pop up on the vines. Or, if you have a fresh produce subscription, you may be receiving a ton of this summer squash. But what, beyond pasta and salads, can you do with all these veggies?

An easy way to get zucchini into your diet is to bake them into your bread. Just like banana bread and other quick breads, zucchini bread is approachable for home bakers of all levels—and you won't even notice it's vegetable-based.

I’ve adapted my zucchini bread recipe with a few unconventional ingredients, and the result is delicious. If you aren’t a big fan of chocolate chips and coconut flakes in your bread, you can swap in crushed walnuts and almonds for a hint of savoriness and additional crunchiness.

How to make zucchini bread (one loaf)

What You'll Need:

Wet ingredients:

• 2 cups zucchini, grated
  
• 2 large eggs, beaten
• 1 cup canola oil
  
• ⅔ cup brown sugar
  
• 1 tsp lemon zest
• 2 tsp vanilla extract
  
• 2 tbsp coconut milk
  

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Dry ingredients:

• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp ground cloves
  
• 1 tsp ground ginger
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 2 tbsp cornstarch (or almond flour)
• 1 ½ tsp kosher salt
  
• ½ cup chocolate chips
  
• ½ cup coconut flakes
  

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Tools:

• 1 loaf pan (we like this one from Rachael Ray)
• 1 piece of parchment paper
  
• A food processor or a box grater
• A dish towel or paper towel
• 3 mixing bowls
  

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Time Needed

90 minutes

Difficulty

Easy

Step-by-Step:

Step 1: Prepare the pan

Lightly coat the interior of a loaf pan with canola or vegetable oil. Line the pan with a piece of parchment paper and leave a 3-inch overhang on both sides. Preheat the oven to 350ºF.

Step 2: Prepare the zucchini

Line a large bowl with a dry dish towel (or cheesecloth). Using a food processor or a box grater, grate three zucchini (yields about two cups) into the large bowl. Add a pinch of salt to the shredded zucchini and let sit for 15 minutes. Then, pick up the towel and squeeze to drain excess zucchini water. Set aside.

Step 3: Combine wet ingredients

In a different bowl, beat two large eggs. Mix in canola oil, brown sugar, lemon zest, vanilla extract, and coconut milk until everything is well combined. Add the shredded zucchini and mix.

Step 4: Combine dry ingredients

In another bowl, combine everything listed under “dry ingredients” and mix.

Step 5: Combine the wet and dry ingredients

Gradually add the dry ingredients into the wet mixture. Make sure there are no lumps. Add in chocolate chips and coconut flakes to taste.

Step 6: Bake the zucchini bread.

Pour batter into the loaf pan. Let bake in the oven for 60 to 70 minutes at 350ºF. The loaf is done when you poke a toothpick into the center and the toothpick comes out clean.

This recipe can make one loaf of zucchini bread or nine zucchini bread muffins in a muffin tray. For storage, tightly wrap the zucchini bread using tin foil or plastic wrap and leave at room temperature for up to five days. For long-term storage, wrap the loaf with tin foil and store in the freezer.

If you’re looking for more bread tips topics, check out our guide on how to keep bread fresh for longer.