We're making cake out of zucchini and calling it bread. This is an extremely beautiful and delicious loaf; not to mention super fast and easy to make. In fact, in the business, this is what is referred to as a quick bread.

Recipe Summary test

prep:
15 mins
cook:
50 mins
additional:
35 mins
total:
100 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter two loaf pans.

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  • Mix kosher salt into zucchini and let sit for 10 minutes. Transfer to a strainer and rinse very thoroughly under cold water to remove salt. Let drain for 15 to 20 minutes before using.

  • Whisk flour, baking powder, baking soda, cinnamon, ginger, cayenne, and nutmeg together in a mixing bowl. Reserve until needed.

  • Combine eggs, sugar, and vanilla in another large mixing bowl, and whisk until mixture is smooth and turns a pale yellow, about 1 minute. Grab a handful of the drained zucchini with both hands and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred in.

  • Pour in melted butter and stir until combined. Stir walnuts into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.

  • Transfer into the prepared loaf pans. Tap pans on the countertop to settle the batter.

  • Bake in the center of the preheated oven until golden brown on top and a skewer poked in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan, and then turn out on to a cooling rack. Let cool completely before serving.

Chef's Notes:

If you use fine table salt for removing zucchini's excess moisture, cut in half.

You can use any nut you prefer, some people like pecans instead of walnuts. You can also add chocolate chips if you like.

Nutrition Facts

298 calories; protein 4.8g; carbohydrates 39.1g; fat 14.3g; cholesterol 46.1mg; sodium 482.9mg. Full Nutrition
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Reviews (2)

Rating: 5 stars
09/14/2021
I have lots of Zucchini Bread recipes and most are pretty similar. But I love Chef John's style and decided to give his version a try today. Made a few changes and one was inadvertent...I had already beaten 3 eggs when I realized this recipe only called for 2. My oversized zucchini was already very dry, so I didn't salt and rinse it either. I only had 2 cups of Zucchini once grated, and I swapped fresh-picked blueberries for the nuts. I also prefer muffins to loaves, so had to adjust baking time. Other than that, I followed his recipe pretty closely. I liked the unusual addition of ginger and cayenne. The end result was very tasty, and I will be trying it again with the right number of eggs and Read More
Rating: 4 stars
09/17/2021
Did half walnuts and half chocolate chips and it came it really well! Just not as sweet as I would have imagined - next time would add a little more sugar. Read More
Rating: 2 stars
09/26/2021
I’m sorry to be rude, but I will not use this recipe again. I only used it because I couldn’t find the one I typically use in my cookbook. I would never put cayenne pepper in a sweet quick bread. Also, I had to go back and add 1/2 c of water or so because the batter was too dry from removing the liquid from the zucchini. For meal prepping, esp. when I’m already stressed and pressed for time, this recipe is not ideal. Thank you Read More
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