- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 780 kcal
Quick summary
“Moist and nutritious sweet bread made with fresh grated zucchini incorporated into the batter of eggs, sunflower oil, brown sugar, and wheat flour with chemical yeast. Baked in the oven at 180°C for thirty-five minutes, it acquires a soft and buttery crumb with green dots and optional nut crunch.”
What you need to know
- Grated zucchini provides a high content of vegetable moisture that preserves the softness of the bread for days.
- Brown sugar intensifies the golden tone and provides an aromatic profile of toasted caramel.
- Cooking at 180°C allows the dough to bake evenly without drying out the outer edges.
Ingredients
Main
- 1 cup of grated zucchini
- 2 eggs
- 1/2 cup of sunflower oil
- 1 cup of brown sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup of chopped walnuts (optional)
- For extra flavor, add cinnamon to the dough.
- If the dough is too liquid, add a little more flour.
- Let the bread cool completely before storing.
- The bread can be served warm or at room temperature.
- Try replacing the wheat flour with whole wheat flour.
Instructions
Principal
- Preaqueça o forno a 180ºC.
- In a bowl, beat the eggs with the oil and sugar until smooth.
- Add the grated zucchini and mix well.
- In another bowl, mix the flour, baking powder, and salt.
- Incorporate the dry ingredients into the liquid mixture, stirring gently.
- Add the chopped walnuts, if desired.
- Transfer the dough to the greased pan.
- Bake for about 35 minutes or until golden brown and firm to the touch.
- Remove from the oven and let cool before unmolding.
Chef's tips
- Grate the zucchini on the medium grater and do not remove the skin; vegetable moisture is essential for the binding of the dough.
- Chop the walnuts into medium pieces and incorporate gently so as not to weigh down the fluffy structure.
- Let the bread cool for fifteen minutes before unmolding so the crumb doesn't break.
Variations
- Zucchini Chocolate Bread: add half a cup of semi-sweet chocolate chips along with the walnuts to the batter.
- Cinnamon and Ginger Bread: incorporate a teaspoon of cinnamon powder and half a teaspoon of ginger powder into the flour.
- Whole Wheat Version: substitute half of the white wheat flour with fine whole wheat flour.
Substitutions
- Sunflower oil can be replaced with corn oil, melted flavorless coconut oil, or mild olive oil.
- Brown sugar can be swapped for crushed demerara sugar or whole demerara sugar.
- Chopped walnuts can be replaced with chopped Brazil nuts, toasted sunflower seeds, or pecans.
How to store
Store the zucchini bread in a closed container with a lid at room temperature for up to three days or under refrigeration for up to six days. Because it is a dough rich in vegetable moisture, slicing and pan-searing with butter reactivates the softness.
Can it be frozen?
Freeze the sliced bread with parchment paper separators in plastic bags suitable for the freezer for up to ninety days. Thaw at room temperature for fifteen minutes or heat in a toaster or electric oven for four minutes.
What to serve with
Accompany with creamy block requeijão, fresh butter with fleur de sel, hot brewed coffee with milk, or a cup of mild green tea.
Frequently asked questions
Can I use Italian zucchini or Brazilian zucchini?
Both work very well; Italian zucchini usually has firmer flesh and fewer seeds, being the most recommended.
Does the bread have a noticeable taste of vegetable or zucchini?
No; zucchini has a neutral flavor when roasted and transfers only moisture to the dough, highlighting the brown sugar and walnuts.
Is it necessary to peel the zucchini before grating?
Não é necessário; wash the peel well and grate it entirely, as the peel provides fiber and small aesthetic green dots to the slice.
How to know the exact point to take it out of the oven?
Insert a toothpick into the center of the bread at thirty-five minutes; it should come out clean and dry, and the top should be golden and firm.
