Making zucchini bread in a bread machine is a breeze! Simply add all the ingredients for this easy quick bread into your machine, and in no time, you’ll have a deliciously fragrant loaf ready to enjoy.
INGREDIENTS
- 3 large eggs (150g), beaten
- 1/2 cup vegetable oil (100g)
- 2 cups all-purpose flour (240g)
- 2 tsp baking powder (7g)
- 1 tsp baking soda (5g)
- 3/4 cup sugar (150g)
- 1/2 tsp salt (3g)
- 1 tsp cinnamon (2g)
- 1/2 tsp allspice (1g)
- 2 cups shredded zucchini (200g)
INSTRUCTIONS
- Add the beaten eggs and vegetable oil to the bread pan of your bread machine.
- Pour the flour over the wet ingredients to create a layer on top.
- Place the remaining dry ingredients (baking powder, baking soda, sugar, salt, cinnamon, and allspice) on top of the flour, leaving the zucchini aside for now.
- Select the “cake” or “quick bread” cycle on your bread machine. Make sure it’s set to mix and bake, without a rise cycle. Choose your preferred crust darkness (medium is shown in the picture). Press start.
- Let the bread mix for a few minutes before adding the grated zucchini. If your machine has an “add-in” alarm, add the zucchini when it sounds. For delayed baking, refer to the notes for adding zucchini at the start.
- Let the bread machine complete the cycle and bake the zucchini bread.
- Once done, let the bread cool for at least 10 minutes before removing it from the pan. Allow it to cool completely on a rack before slicing.
NOTES
- This recipe is designed for a 2lb bread machine, but it should also work in 1.5lb machines.
- For accurate flour measurement, spoon the flour into the cup and level it off. Avoid scooping directly, as it can result in packed flour, leading to dry bread.
- The baking time on bread machines varies. The “quick bread” or “cake” cycle on my machine has 24 minutes for mixing, 80 minutes for baking, and 16 minutes for cooling (total time: 2 hours). If your machine differs significantly, use the manual mode if available.
- If your bread machine doesn’t have a “mix-in” timer, or if you want to set a delayed bake, you can add the zucchini at the start with the wet ingredients. Beat the eggs, stir in the oil, and then mix in the zucchini until well-coated. This helps ensure the zucchini integrates smoothly into the batter, preventing clumps.
