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This recipe from one of our food stylists Kim Klatzkin is super simple and wildly delicious. The crunchy sugar topping is not to be missed—and while the almond extract and nutmeg are totally optional—we highly recommend including because they subtly complement the zucchini, making this recipe stand out from your average zucchini loaf.
Kim likes to add chocolate chips or chopped nuts — or both — to this loaf to add a little texture, but it’s just as good without.
PRO TIP: This bread also freezes and defrosts beautifully if you’re looking for a good way to use up an overabundance of zucchini.
Preheat oven to 350 degrees F. Spray two standard loaf pans with nonstick cooking spray and line with parchment, leaving a 1-inch overhang on the long sides of the pan. Spray the parchment and set loaf pans aside.
Place the grated zucchini in a dish towel and wring tightly to remove the excess moisture. Place in a colander and set aside.
In a medium bowl, whisk together sugars, oil, eggs, and extracts (if using); Stir in the zucchini.
In a separate large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg (if using).
Use a rubber spatula to create a well in the flour mixture then pour the egg mixture in and gently fold to combine. (This is also when you would fold in chocolate chips or nuts, if using).
Divide the batter evenly between the prepared pans. Sprinkle 1 tablespoon of the demerara or turbinado sugar over the top of each loaf and transfer to oven. Bake, rotating once, 55 to 60 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
Let cool completely on a wire rack before removing from loaf pans. Serve right away or wrap in tin foil and keep at room temperature for up to 3 days (or put the foil-wrapped loaves in plastic bags and freeze).