Homemade Zucchini Bread Without a Mixer

🥒 Homemade Zucchini Bread Without a Mixer

Ingredients

Dry ingredients

1½ cups (190 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Wet ingredients

2 large eggs, room temperature if possible
½ cup (100 g) granulated sugar
½ cup (100 g) brown sugar, packed
½ cup (120 ml) vegetable oil
1 teaspoon vanilla extract

Zucchini

1½ cups (about 180–200 g) grated zucchini

Optional additions

½ cup chopped walnuts or pecans
½ cup chocolate chips
¼ cup raisins

Equipment

9 × 5-inch loaf pan
Large mixing bowl
Medium bowl
Whisk
Rubber spatula or wooden spoon
Box grater
Measuring cups/spoons

Step 1: Prepare the zucchini

Wash the zucchini thoroughly and cut off both ends.

Grate the zucchini using the large holes of a box grater.

You do not need to peel the zucchini. The skin becomes very soft during baking.

Place the grated zucchini in a clean kitchen towel or several layers of paper towel and gently squeeze it.

You want to remove some, but not all, of the liquid.

Important: Don’t completely dry the zucchini. A little moisture is what makes zucchini bread wonderfully soft and moist.

Measure out about 1½ cups of grated zucchini after gently squeezing.

Step 2: Prepare the oven and pan

Preheat your oven to 350°F (175°C).

Grease a 9 × 5-inch loaf pan with butter or cooking spray.

For easier removal, you can also place a strip of parchment paper along the bottom and up two sides of the pan.

Step 3: Mix the dry ingredients

In a medium bowl, add:

1½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg

Whisk everything together until evenly combined.

Set this bowl aside.

Step 4: Mix the eggs and sugars

In a large bowl, crack in the 2 eggs.

Add:

½ cup granulated sugar
½ cup brown sugar

Using a regular hand whisk, whisk for about 1–2 minutes.

You don’t need to beat the mixture until fluffy. Just make sure the eggs and sugars are well combined.

Step 5: Add the oil and vanilla

Pour in:

½ cup vegetable oil
1 teaspoon vanilla extract

Whisk until the mixture is smooth and everything is evenly incorporated.

The oil helps keep the zucchini bread moist and tender.

Step 6: Add the zucchini

Add your prepared grated zucchini to the wet mixture.

Use a wooden spoon or rubber spatula to stir it in.

Don’t worry if the mixture looks a little thick or uneven at this point.

Step 7: Add the dry ingredients

Gradually add the dry ingredients to the wet ingredients.

Use a rubber spatula or wooden spoon to gently mix.

Do not overmix.

Stop stirring as soon as you no longer see large streaks of dry flour.

A few tiny lumps are completely fine.

Overmixing can make the bread dense or chewy instead of soft.

Step 8: Add optional ingredients

If you’d like, gently fold in:

½ cup walnuts or pecans for crunch
½ cup chocolate chips for a sweeter bread
¼ cup raisins for extra sweetness

You can also leave the bread plain. It’s delicious either way.

Step 9: Pour into the loaf pan

Pour the batter into your prepared loaf pan.

Use your spatula to spread the batter evenly and smooth the top.

If you want, sprinkle a few extra chopped nuts or chocolate chips over the top.

Step 10: Bake

Place the loaf pan on the middle rack of your preheated oven.

Bake at 350°F (175°C) for approximately 50–65 minutes.

Start checking around 50 minutes, because ovens vary.

The zucchini bread is done when:

The top is golden brown.
The center looks set rather than wet.
A toothpick inserted into the center comes out clean or with a few moist crumbs attached.

If the top becomes dark before the center is cooked, loosely cover the loaf with aluminum foil and continue baking.

Step 11: Let it cool

Once baked, remove the pan from the oven.

Let the zucchini bread cool in the pan for about 10–15 minutes.

Then carefully lift it out and place it on a wire rack.

Allow it to cool for at least 30–45 minutes before slicing.

This is important because the inside continues to set as it cools.

Step 12: Slice and serve

Once slightly cooled, use a serrated knife to cut the bread into slices.

You can serve it:

Plain
With butter
With cream cheese
Warmed slightly in the microwave
With a little honey
With peanut or almond butter

⭐ Tips for the best zucchini bread

Don’t completely squeeze the zucchini dry. You want some moisture remaining.

Don’t overmix the batter. Mix only until the flour disappears.

Use fresh baking soda and baking powder. Old leavening agents can prevent the loaf from rising properly.

Don’t slice it immediately after baking. Giving it time to cool helps the crumb become soft and stable.

Want a sweeter loaf? Add another 2–3 tablespoons of brown sugar or use chocolate chips.

Want a healthier version? You can replace up to half of the all-purpose flour with whole-wheat flour, although the bread will be slightly denser.

Storage

At room temperature, keep the cooled zucchini bread tightly wrapped or in an airtight container for about 2–3 days.

For longer storage, refrigerate it for about 5–7 days.

You can also freeze individual slices. Wrap them tightly and freeze for up to about 3 months. Thaw at room temperature or warm gently before serving.

Yield: 1 loaf, approximately 10–12 slices
Prep time: 15–20 minutes
Bake time: 50–65 minutes
Total time: About 1 hour 20 minutes
Difficulty: Easy
Mixer: Not required 🥒🍞