Freshly shredded zucchini keeps this loaf incredibly moist, while a warm blend of cinnamon and nutmeg gives it that cozy, bakery-style flavor in every slice. The batter comes together in two bowls with no special equipment, and a handful of chopped walnuts adds a satisfying crunch if you want it. Baked low and slow until deep golden brown, the loaf develops a tender, tight crumb that slices clean once it's had time to cool and rest. It's an easy one to whip up on a weekend and keep on the counter for snacking all week. This straightforward, veggie-packed quick bread is a great fit for a vegetarian kitchen, no special planning required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with a strip of parchment paper, leaving an overhang on the two long sides for easy removal.
Shred the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid drips out. You should have about 2 cups of tightly packed shredded zucchini after squeezing.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
