Zucchini bread
A moist, savoury zucchini loaf made with almonds and yeast, gently proved then baked until golden and tender.
Updated : 17 December, 2025
Easy
More than 1 hour.
Ingredients
as needed
Vegetable oil
3
Eggs
2 teaspoon
Dry yeast
2
Zucchini
300 grams
Almond flour
0.5 teaspoon
Sea salt
2 teaspoon
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Lightly grease a 900g/2lb loaf tin and line both the base and sides with baking paper.
Step 2
Crack the eggs into a large bowl and whisk thoroughly using a balloon whisk. Whisk in the yeast, then set the mixture aside.
Step 3
Working with small handfuls at a time, squeeze the grated zucchini firmly over a bowl to extract as much liquid as possible. You should be left with about 275g/9¾oz of grated zucchini. Discard the liquid.
Step 4
Add the squeezed courgette to the bowl with the eggs and yeast, along with the almonds, salt and baking powder. Beat well with a wooden spoon until fully combined. Spoon the mixture into the prepared loaf tin and smooth the top. Cover with a clean tea towel and leave to stand at room temperature for 1½ hours.
Step 5
Preheat the oven to 190C. Bake the loaf for about 45 minutes, or until well risen, deep golden-brown and a skewer inserted into the centre comes out clean.
Step 6
Leave the loaf to cool in the tin for 10 minutes, then carefully turn it out onto a wire rack. Peel away the baking paper and allow the bread to cool for at least 20 minutes before slicing and serving.
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