Recipe

Nothing beats the cozy aroma of freshly baked zucchini bread filling your kitchen. This classic quick bread is perfectly moist, lightly spiced, and packed with subtle veggie goodness that even picky eaters love. It’s great for breakfast, an afternoon snack, or dessert—and the best part? It’s an easy way to sneak in some greens. With a little help from the Geedel Rotary Cheese Grater for quick prep, you’ll have this loaf in the oven in no time.

🥒Ingredients (Makes 1 large loaf or 2 small loaves)

Dry ingredients:

2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

Wet ingredients:

2 large eggs

¾ cup granulated sugar

½ cup brown sugar (packed)

½ cup vegetable oil or melted coconut oil

2 tsp vanilla extract

2 cups shredded zucchini (about 2 medium zucchinis, no need to peel)

Optional add-ins:

¾ cup chopped walnuts or pecans

½ cup raisins or chocolate chips

🔥Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.

Wash and trim the ends of the zucchinis. Using the cheese shredder hand crank fitted with the coarse shredding blade, quickly shred the zucchini directly into a clean bowl. Gently squeeze out excess moisture with a kitchen towel (don’t overdo it—you want some moisture for a tender crumb).

In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and well combined.

Add the shredded zucchini to the wet mixture and stir gently.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing.

If using, fold in the nuts, raisins, or chocolate chips.

Pour the batter into the prepared loaf pan and smooth the top.

Bake until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🥚Variations & Tips

Healthier twist: Swap half the all-purpose flour with whole wheat flour, or reduce sugar by ¼ cup.

Spice it up: Add a pinch of ground cloves or ginger for extra warmth.

Muffin version: Divide batter into a lined muffin tin and reduce baking time.

Storage: Wrap tightly and store at room temperature for up to 3 days, or freeze slices for quick grab-and-go treats.

Gluten-free: Use a 1:1 gluten-free baking flour blend.

🥞Final Thoughts

This zucchini bread is tender, flavorful, and the perfect balance of sweet and spiced. It’s a timeless recipe that turns simple ingredients into something truly comforting. Thanks to fast shredding with the rotary grater, you’ll spend less time prepping and more time enjoying warm slices straight from the oven. Happy baking!