Bread Machine Zucchini Bread

4.51 from 124 votes

Bread Machine Zucchini Bread

Easy bread machine zucchini bread using the Cake or Quick Bread cycle. No yeast, no rise time, ready in about 90 minutes. A moist, lightly spiced quick bread that works in 1 1/2, 2, and 3 lb machines.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Bread

Cuisine: American

Keyword: Bread Machine, Bread Machine Quick Bread, bread machine zucchini bread, Bread Maker, bread maker zucchini bread, easy quick bread, zucchini bread, zucchini bread in bread machine, zucchini bread machine recipe

Servings: slices

Author: Ashley Adamant

Equipment

Bread Machine

Ingredients

3 large Eggs Beaten
1/2 cup Oil neutral oil
2 cups White Flour All Purpose or cake flour
2 tsp Baking Powder
1 tsp Baking Soda
3/4 cup Sugar
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Allspice
2 cups Zucchini shredded

US Customary - Metric

Instructions

Beat the eggs in a small bowl. Add the eggs and vegetable oil to the bread pan.
Add the flour on top of the wet ingredients, covering them completely.
Add the sugar, baking powder, baking soda, salt, cinnamon, and allspice on top of the flour. Set the shredded zucchini aside.
Select the Cake or Quick Bread cycle (no rise time) and medium crust setting. Press start.
After 5 to 10 minutes, or at the mix-in beep, open the lid and add the shredded zucchini. Use a silicone spatula to fold it into the batter and scrape any flour from the sides of the pan. Close the lid.
Let the machine complete the cycle without opening the lid again. Total time is typically 1 hour 30 minutes to 2 hours.
Cool 10 minutes in the pan, then turn out onto a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

Machine size: This recipe makes a single loaf that fits in 1 1/2, or 2-pound machines without adjustment.

Cycle name varies: Zojirushi calls it "Cake," Cuisinart calls it "Quick Bread/Cake," Sunbeam and Oster machines may call it "Quick" or "Sweet." Confirm in your manual that the cycle has no rise time. Do NOT use the Basic White cycle; the rise phase will destroy chemically leavened bread.

For delay timer: Add the zucchini with the wet ingredients at the start. Beat the eggs, add oil, then stir in the zucchini until coated before adding to the pan. This avoids needing to open the lid mid-cycle.

The most common cause of dry zucchini bread is scooped flour. Spoon flour into the measuring cup and level with a knife, or weigh it (250 g for 2 cups). If the recipe still comes out dry, increase zucchini to 2 1/2 cups on the next batch.

Do not squeeze or peel the zucchini. This recipe relies on the moisture; the skin disappears in the bake.

Sugar: 3/4 cup gives a lightly sweet bread, not overly dessert-like. For a less sweet loaf, reduce to 1/2 cup. Light brown sugar substitutes 1:1 for a molasses note.

Mix-ins: Add 3/4 cup chocolate chips or 1/2 cup chopped walnuts/pecans at the mix-in beep along with the zucchini.

Storage: 3 to 4 days at room temperature wrapped in plastic. Flavor improves overnight. For longer storage, freeze the cooled loaf wrapped tightly in plastic for up to 3 months.

Nutrition