Step 1. Prepare the zucchini.
Wash and shred the zucchini. If it’s very watery, squeeze lightly to remove some of the moisture, but not all — it helps keep the bread soft.
Step 2. Mix the wet ingredients.
In a large bowl, combine the eggs, sugar, oil, vanilla, and lemon juice (or vinegar). Whisk until smooth and slightly pale.
Step 3. Add the dry ingredients.
Add the flour, baking soda, salt, and cinnamon. Stir gently until just combined. Avoid over-mixing so the bread stays tender.
Step 4. Add the zucchini.
Fold in the shredded zucchini until evenly distributed. The batter will look thick and slightly moist.
Step 5. Bake.
Pour the batter into greased small loaf pans (or one large loaf pan). Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Step 6. Cool and serve.
Let the loaves cool in the pan for 10 minutes before transferring to a wire rack. Slice once fully cooled.
Zucchini adds natural moisture, which keeps this bread soft even without gluten. The lemon juice (or vinegar) reacts with the baking soda to give a gentle rise and light texture. For a smoother crumb, don’t over-mix once the flour is added. These small loaves bake beautifully and taste even better the next day once the flavors settle. If the tops brown too quickly, cover loosely with foil during the last 10 minutes of baking.
Servings: 10 slices (from 2–3 small loaves)
Calories: 180 kcal | Protein: 3 g | Fat: 9 g | Carbohydrates: 22 g | Fiber: 2 g | Sugars: 10 g | Sodium: 120 mg
Values are approximate and may vary depending on ingredients used.
Try our Zucchini Muffins for a quick breakfast treat, or pair this bread with our Homemade Jam for a simple afternoon snack.
