If you’re looking for an easy and delicious way to use fresh zucchini, this Zucchini Loaf is a recipe you’ll want to keep handy. This homemade zucchini bread is wonderfully moist, tender, and packed with the simple flavors of fresh zucchini.  

It’s simple enough for a weekday breakfast but special enough to serve with coffee or tea when family and friends visit.

Slice it up and serve it for breakfast, an afternoon snack, or a simple dessert.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

First I grated the zucchini so it would be ready to add in with the dry ingredients later.

Next I added vegetable oil, eggs, granulated sugar, meringue powder and vanilla to a large mixing bowl.

I used a wire whisk to blend the wet ingredients together.

Now I dumped the flour, baking powder, baking soda, xanthan gum and salt into the mixing bowl on top of the wet ingredients but I did not stir.

I placed the grated zucchini on top of the dry ingredients in the bowl.  I carefully folded the dry ingredients and the zucchini together and only absorbed a small amount of the wet ingredients.

Once all of the grated zucchini was coated in the flour I then stirred together the dry and wet ingredients.

At this point I added some chocolate chips.  These are optional and whether or not you add them will be based on personal preference.

I folded in the chocolate chips with a wooden spoon.

When the chocolate chips were well blended I used a rubber spatula to scrape the batter into a loaf pan that I had greased and lined with parchment paper.

Now the zucchini loaf was ready for the oven.  I baked it at 350F for 60 minutes or until a toothpick inserted in the centre came out clean.

I left the loaf to cool in the pan until I was ready to serve it.

This easy Zucchini Loaf is a delicious way to enjoy fresh zucchini in a homemade baked treat. With its tender texture and comforting flavor, it’s perfect for breakfast, snacking, or sharing with family and friends.

If you have extra zucchini on hand, this zucchini bread is a recipe worth making. It’s simple, satisfying, and a wonderful addition to your collection of easy baking recipes.

So grab that zucchini and get baking! A warm slice of homemade zucchini loaf is always a delicious idea.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

 

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make this Zucchini Loaf:

• ½ cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 tablespoon meringue powder
• 1 teaspoon vanilla extract
• 1 ½ cups Bob's Red Mill Gluten Free All Purpose Flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon xanthan gum
• ¼ teaspoon salt
• 1 ½ cups coarsely grated zucchini
• ¾ cup semi-sweet chocolate chips (optional)

How to Make Zucchini Loaf:

1. Preheat oven to 350F.
2. Grease a 9 x 5 loaf pan and line it with parchment paper.
3. Whisk the oil, eggs, granulated sugar, meringue powder and vanilla together in a large mixing bowl.
4. Add the flour, baking powder, baking soda, xanthan gum and salt to the mixing bowl but do not mix in.
5. Add the grated zucchini and gently stir it into the dry ingredients before mixing the dry and wet ingredients together.
6. Stir until blended and then add the chocolate chips if you are using them.
7. After stirring in the chocolate chips scrape the batter into the prepared loaf pan.
8. Bake the loaf for 50 to 60 minutes or until a tooth pick inserted in center of the loaf comes out clean.
9. Cool the loaf completely in the pan until turning out to slice.

FAQs:

Do I need to peel zucchini before making zucchini loaf?
No, you do not need to peel the zucchini. The skin is tender and adds color and nutrients to the loaf.

Should I squeeze the water out of zucchini for zucchini loaf?
It depends on how watery your zucchini is. If it releases a lot of liquid after grating, gently squeeze out some of the excess moisture. Avoid squeezing it completely dry, as the moisture helps create a tender loaf.

How do I know when zucchini loaf is done?
Zucchini loaf is done when the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs attached. Baking times can vary depending on your oven and the size of your loaf pan.

Why is my zucchini loaf too moist in the middle?
An overly moist center can happen when the zucchini contains a lot of water or when the loaf is slightly underbaked. Make sure the loaf is fully baked in the center before removing it from the oven.

Can I freeze zucchini loaf?
Yes! Zucchini loaf freezes well. Allow the loaf to cool completely, then wrap it securely and place it in a freezer-safe container or bag. Thaw it before serving.

How should I store homemade zucchini loaf?
Store zucchini loaf in an airtight container at room temperature for short-term storage. For longer storage, refrigerate or freeze it.

Can I make zucchini loaf ahead of time?
Yes! Zucchini loaf is a great make-ahead baked good. Once completely cooled, store it properly until you are ready to serve it.

What is the best way to serve zucchini loaf?
Zucchini loaf is delicious sliced and served on its own with breakfast or as an afternoon snack. It also pairs nicely with a cup of coffee or tea.

Can I use frozen zucchini to make zucchini loaf?
Yes, frozen zucchini can be used. Thaw it first and drain or gently squeeze out excess liquid before adding it to the batter.

Why did my zucchini loaf sink in the middle?
A zucchini loaf may sink if it is underbaked, contains too much moisture, or is exposed to sudden temperature changes while baking. Be sure the center is fully baked before taking it out of the oven.