Zucchini bread is one of those recipes that sounds like a compromise and isn’t. The grated zucchini disappears into the crumb and leaves behind moisture, which is exactly what an eggless loaf needs. A little vinegar with the baking soda does the lift. Brown sugar and cinnamon do the rest.

Baked loaf of eggless zucchini bread in the pan

Ingredients

Makes 1 loaf, 8½ × 4½ inch pan

Dry

  • Bread flour or maida, 250 g (2 cups)
  • Baking powder, 1½ tsp
  • Baking soda, ½ tsp
  • Salt, ½ tsp
  • Cinnamon, 1 tsp (optional, but recommended)
  • Nutmeg, ¼ tsp (optional)

Wet

  • Brown sugar, 150 g (¾ cup, packed)
  • Neutral oil (canola or vegetable), 110 g (½ cup)
  • Milk, 60 g (¼ cup)
  • Vanilla (alcohol-free is what we use), 2 tsp
  • Apple cider vinegar or white vinegar, 1 tsp
  • Finely grated zucchini, 220 to 250 g (about 2 medium zucchini)

Optional additions

  • Chopped walnuts or pecans, ½ cup
  • Chocolate chips, ½ cup

About the zucchini

Do not peel it. Grate it finely. If it is releasing a lot of water, give it a light squeeze only. Do not dry it out completely. That water is what keeps the loaf moist.

Method

  1. Preheat the oven to 350°F (175°C).
  2. Grease the loaf pan and line it with parchment.
  3. Whisk the dry ingredients together in a bowl.
  4. In a second bowl, mix the brown sugar, oil, milk, vanilla, and vinegar.
  5. Mix in the grated zucchini.
  6. Add the dry ingredients to the wet and fold only until the flour disappears. Do not overmix.
  7. If you are adding chocolate chips or nuts, fold them in now.
  8. Pour the batter into the pan and smooth the top lightly.
  9. Bake for 50 to 60 minutes. It is ready when a toothpick comes out with just a few moist crumbs.
  10. Cool in the pan for 15 minutes, then turn out onto a rack and cool completely.

Slice of zucchini bread showing the moist green-flecked crumb

Notes

  • Cool it fully. The crumb sets as it cools. Cutting into it warm gives you a gummy slice and a loaf that dries out faster.
  • The crack on top is normal. A loaf that splits down the middle is a loaf that rose properly.
  • Keeping: wrapped at room temperature it holds for three days, and it is better on day two than on day one.