Look No Further Zucchini Bread

I’m not joking when I say this is the only zucchini bread recipe you’ll ever need. I don't often make grand claims like that, but

Jump To Recipe

this recipe? It absolutely earns it.

First and foremost, it’s delicious. You won’t find anyone giving it a polite, lukewarm nod. This zucchini bread sparks smiles, wide eyes, and the inevitable question: “Can I have the recipe?” Which I have never given out until now, by the way…

I spent way too long making mediocre zucchini bread until I landed on this recipe to just give it away without shedding a tear. However, releasing it on The Kitchen Counter fills my heart with joy, as I know I am passing on something truly special to my amazing subscribers who make this whole thing possible. ((thank you and hugs))

But back to why I adore this zucchini bread recipe so much….

It has staying power.

What do I mean by that? Even after days on the counter (but let’s be honest, it rarely lasts that long), or tucked away in the freezer, or packed up to gift to an out of town loved one, it stays moist, tender and perfectly sliceable.

Watch The Video Here:

Third, it hits that sweet spot—literally. It’s sweet enough to satisfy my cravings (and I love a good sweet quick bread, be it pumpkin, banana, or zucchini), but it’s not so sugary that it veers into cake territory. For me, the best quick breads should be balanced: a snack that can take the edge off an afternoon sweet tooth, but also something you can enjoy with coffee or tea for breakfast without worrying about a sugar crash.

But, perhaps my favorite part, is that this recipe is blissfully low-maintenance. Unlike those other recipes that demand you salt, drain, and wring out the zucchini within an inch of its life, this one has a more laid-back approach. All you need to do is shred the zucchini and let its natural juices work their magic on the batter, softening the crumb and making this bread irresistibly moist and tender.

Now, here’s the real beauty of it: If you find yourself buried under a mountain of zucchini (as one does this time of year), shred away and away, and portion out four cups at a time (the amount you’ll need for this recipe), and then freeze it in freezer safe quart bags (make sure to label exactly what it is and the amount! You won’t remember, I promise). And now you can have zucchini bread at the ready anytime you want.

And…. if you’re feeling extra industrious, why not double the dry ingredients, store half in a reusable bag, and stash it in the pantry? Your future self will thank you when the craving strikes.

And dare I say it... (Yes, I know, I’m pushing it here)…but it’s never too early to start thinking about holiday gifts. Why not get ahead of the game and prepare a little zucchini bread stockpile? It’s the perfect blend of thoughtful, homemade, and—let’s be honest—budget-friendly holiday gift giving.

Still with me?

I hope so. Because if there’s one thing I can’t resist, it’s finding a way to make the most of what’s abundant and seasonal, all while creating something delightful to share. And speaking of abundance, let’s talk about how this recipe uses four whole cups or 1 whole pound if you will of shredded zucchini. While other recipes shyly ask for one or two cups, this one dives right in with four. After all, if we’re calling it zucchini bread, let’s make sure we mean it.

This recipe has never failed me, and after years of fine-tuning—tweaking this, adjusting that, and pushing the zucchini to its absolute max—it has become my unwavering go-to. It’s the one I find myself returning to time and time again, and I hope it earns a spot in your kitchen as well.

---

Some Notes On The Recipe:

-Notice I don’t specify how many zucchinis you’ll need. That’s because zucchini sizes are all over the map this time of year. Four medium zucchinis from the grocery store should get you there, but it’s always best to measure by cups or weight.

-A pro tip from my cousin Rosalie, a pastry chef in Napa: If you have a kitchen scale, weigh your zucchini before grating so you know exactly how much you need, therefore avoiding any leftover shredded zucchini.

-If you forget to bring your eggs to room temperature, no worries. Just let them sit in very warm water for about 10 minutes while you prep the rest of the ingredients.

-Just took your milk out of the fridge? Place in a microwave safe mug and heat in the microwave for about 20 seconds to take the chill off it.

-Want to make muffins instead? Increase the oven to 400°F (204°C), line your muffin tin (these tulip liners are so stinkin cute) and fill each cup three-quarters full (this scoop is the perfect size for normal muffin liners, for tulip liners use this scoop as they take a tad more batter) . Bake for 16-22 minutes until a cake tester inserted into the center of the muffins comes out clean.

Makes about 2 - 2 1/2 dozen muffins

---

Look No Further Zucchini Bread

Makes 2 loaves

Ingredients:

3 cups (480 grams) All-Purpose Flour

2 teaspoons (7 grams) kosher salt

1 teaspoon (5 grams) baking soda

1 teaspoon (4 grams) baking powder

3 teaspoons (7 grams) ground cinnamon

3 large eggs (144 grams), room temperature

1 tablespoon (15 grams) vanilla extract

1 cup (200 grams) light brown sugar, firmly packed

1 cup (200 grams) white sugar

1/2 cup (120ml/4oz) whole milk, room temperature

1 cup (225 ml/8oz) neutral oil

4 cups (1 lb or 445 grams) grated zucchini (do not drain, you want all the moisture)

Optional Add Ins:

1 cup semi-sweet chocolate chips

1 cup toasted, chopped nuts

Directions:

Preheat oven to 350 F (176 C)

Move oven rack to the center of the oven.

Coat two 9x5 inch loaf pans with nonstick spray and line with parchment paper.

In a medium bowl, whisk the flour, salt, baking soda, baking powder and cinnamon together until thoroughly mixed.

In a large bowl with a hand mixer or in the bowl of a stand mixer (here’s a great budget friendly stand mixer) fitted with the whisk attachment, beat the eggs, vanilla and both sugars until light and creamy, about 2 minutes. Add in the milk and beat until smooth. With the mixer running, slowly drizzle in the oil and continue to mix until light and fluffy, about 2 more minutes. By hand, whisk in the dry ingredients gently until almost incorporated; it's okay if there are still a few streaks of flour as you do not want to over mix the batter. Now with a rubber spatula, fold in the zucchini plus any additions like nuts or chocolate chips. Mix gently until no more streaks of flour remain. Pour batter evenly into prepared pans. Tap gently on the counter twice to release any large air pockets.

Bake the loaves for about 45-55 minutes or until a cake tester inserted into the center of the loaves comes out clean, be careful not to overbake. Cool in pans on a wire rack for about 20 minutes. Remove bread from pan and continue to cool.

---

This Month’s Equipment Review:

My favorite Grilling Gloves:

With at least a month of solid grilling in front of us, I didn’t think it was too late to tell you all about my favorite grilling gloves. Many are too big, too stiff, or can’t handle the heat. Here’s the pair that remedies all that:

Why I love these Gloves:

• Best for - outdoor cooking such as grilling, BBQing, smoking or Pizza Ovens

• Lots of sizes to choose from - Four sizes available so it’s a cinch to find a pair that fits best.

• Heat resistant material - Materials on the exterior and interior of the gloves offer superior heat protection - up to 932°F (500℃).

• Length - Gloves extend to forearms for added protection which helps when working with open flame grills or pizza ovens.

• Comfort - These gloves are very comfortable and pretty flexible despite how sturdy they are.

• Price is reasonable for the quality - One pair will set you back about $21 for most sizes (xxl is $27)

• Other remarks - Stains easily and not the easiest to clean so something to think about for super greasy jobs

Buy them here

---

That’s it for this issue, thank you so much for reading. See you next week and please be sure to tell a friend about The Kitchen Counter!

chefveronicaeicken.com