recipe

What’s the secret to making this bread moist? It’s none other than zucchini! (And no, you can’t even taste it!)

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 1 hour and 45 minutes, plus 1¼ hours cooling time
yield
  • Serves 10

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Prepare Ingredients

Vegetable oil spray
1 cup (5½ ounces)
whole-­wheat flour
1 cup (5 ounces)
all-­purpose flour
1 teaspoon
salt
1 teaspoon
ground cinnamon
1 teaspoon
baking powder
1 teaspoon
baking soda
½ teaspoon
ground nutmeg
1 cup packed (7 ounces)
brown sugar
2
large eggs
¼ cup
vegetable oil
1 teaspoon
vanilla extract
1½ pounds
zucchini (2 large zucchini)

Gather Baking Equipment

8½-­by-­4½-­inch metal loaf pan
2
bowls (1 large, 1 medium)
Whisk
Chef’s knife
Cutting board
Box grater
Dish towel
Rubber spatula
Toothpick
Oven mitts
Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 325 degrees. Spray inside bottom and sides of 8½-by-4½-inch metal loaf pan with vegetable oil spray.

 
2
 
1 cup (5½ ounces)
whole-­wheat flour
1 cup (5 ounces)
all-­purpose flour
1 teaspoon
salt
1 teaspoon
ground cinnamon
1 teaspoon
baking powder
1 teaspoon
baking soda
½ teaspoon
ground nutmeg

In medium bowl, whisk together whole-wheat flour, all-purpose flour, salt, cinnamon, baking powder, baking soda, and nutmeg.

 
3
 
1 cup packed (7 ounces)
brown sugar
2
large eggs
¼ cup
vegetable oil
1 teaspoon
vanilla extract

In large bowl, whisk together brown sugar, eggs, oil, and vanilla.

 
4
 
1½ pounds
zucchini (2 large zucchini)

Use chef’s knife to trim off ends of zucchini. Shred zucchini on large holes of box grater and squeeze dry in dish towel (following photos, below). Transfer zucchini to bowl with brown sugar mixture. Use rubber spatula to stir until combined.

2up grating, squeezing zucchini

Place clean dish towel on cutting board, then place box grater in center of towel. Carefully run zucchini over large holes of box grater to shred (stop when your fingers get close to grater and discard zucchini end).

Gather ends of towel together, then twist tightly and squeeze over sink to drain as much liquid as possible. (You can do this in 2 batches, if it feels easier.)

 
5
 

Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix (see Food for Thought, below).

 
6
 

Use rubber spatula to scrape batter into greased loaf pan and smooth top.

 
7
 

Place loaf pan in oven. Bake until zucchini bread is golden brown and toothpick inserted in center comes out clean, 1 hour and 5 minutes to 1¼ hours.

 
8
 

Use oven mitts to remove loaf pan from oven (ask an adult for help). Place loaf pan on cooling rack and let zucchini bread cool in pan for 15 minutes.

 
9
 

Use oven mitts to carefully turn loaf pan on its side and remove zucchini bread from pan. Let zucchini bread cool on cooling rack for at least 1 hour. Transfer to cutting board, slice, and serve.