Zucchini Bread


  • 225 Grams Grated Zucchini
  • 140 Grams All-Purpose Flour
  • 85 Grams Whole Wheat Flour
  • 4 Grams Kosher Salt
  • 3/4 Teaspoon Baking Soda
  • 3/4 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Baking Powder
  • 1/8 Teaspoon Ground Coriander
  • 1/8 Teaspoon Ground Nutmeg
  • 2 Whole Eggs
  • 115 Grams Granulated Sugar
  • 115 Grams Light Brown Sugar
  • 85 Grams Vegetable Oil
  • 4 Tablespoons Unsalted Butter, Melted
  • 1 Teaspoon Vanilla Extract


  1. Grease a 8.5x4.5 loaf pan and line with a 7x13 sheet of parchment paper so that parchment hangs over the long sides of the pan forming a sling.
  2. Adjust oven rack to lower-middle position and preheat to 350°.
  3. Place grated zucchini in a colander and press against the sides to extract liquid, or wrap in a clean kitchen towel or cheesecloth and squeeze to remove excess liquid. You should end up with about 6.5 ounces (1.5 cups; 185g) drained zucchini. Set aside.
  4. In a medium bowl, whisk together dry ingredients.
  5. In a large bowl, whisk together wet ingredients until thoroughly combined and sugars are dissolved.
  6. Add dry mixture to wet mixture. Using a flexible spatula, mix just until just incorporated, and no dry flour remains. Fold in zucchini and walnuts (or pecans, dried fruit, or chocolate chips), if using.
  7. Scrape batter into prepared pan. Bake until loaf is domed and golden brown and a cake tester inserted in the center comes out with few moist crumbs attached, or to an internal temperature of around 200°F (93°C), about 1 hour.
  8. Transfer pan to a wire rack to cool for 30 minutes. Run a butter knife along edges to loosen, then lift loaf using overhanging parchment and transfer to a cutting board. Slice with a serrated knife and serve.

Add 60g toasted chopped walnuts if desired. If using table salt, use half as much by volume.