Cooking
Moist Eggless Zucchini Bread
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.
1
loaf (8½ × 4½ inch pan)
Dry
- bread flour or maida
- baking powder
- baking soda
- salt
- cinnamon (optional, but recommended)
- nutmeg (optional)
Wet
- brown sugar (packed)
- neutral oil (canola or vegetable)
- milk
- vanilla (alcohol-free is what we use)
- apple cider vinegar or white vinegar
- finely grated zucchini (about 2 medium zucchini)
Optional additions
- chopped walnuts or pecans
- chocolate chips
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
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan and line it with parchment.
- Whisk the dry ingredients together in a bowl.
- In a second bowl, mix the brown sugar, oil, milk, vanilla, and vinegar.
- Mix in the grated zucchini.
- Add the dry ingredients to the wet and fold only until the flour disappears. Do not overmix.
- If you are adding chocolate chips or nuts, fold them in now.
- Pour the batter into the pan and smooth the top lightly.
- Bake for 50 to 60 minutes. It is ready when a toothpick comes out with just a few moist crumbs.
- Cool in the pan for 15 minutes, then turn out onto a rack and cool completely.
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.