From the recipe archive: Zucchini bread


This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

Maybe you’re wondering what to do with all the zucchini turning up in the markets about now. ‘Tis the season for the summer squash, and a great way to make use of it is to add it to breads and other baked goods. Like carrot and banana, some grated zucchini added to the batter can make for a wonderfully moist and flavorful bread. We’ve included some of our more popular zucchini bread recipes from our recipe archive below, including the zucchini tea cake from Huckleberry pictured above. We also tracked down a zucchini madeline recipe, pictured at right below, we ran several years ago; moist yet savory, the cookies are flavored with a touch of coarse-grain mustard, garlic and gruyere cheese.

If you have a favorite restaurant recipe you’d like to request, feel free to email me at I’ll do my best to track it down.



Go behind the scenes at the Test Kitchen

134 recipes for your favorite restaurant dishes

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
You can find me on Facebook, Google+ and Twitter.

Zucchini tea cake Total time: 1 hour, 45 minutes

Servings: 8 to 10

Note: Adapted from Huckleberry Cafe.

2 egg whites

1/2 teaspoon vanilla extract

Zest of 1 orange

1/2 cup vegetable oil

3/4 cup sugar, plus 1 1/2 teaspoons for topping the tea cake


1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup (4.25 ounces) flour

1 cup shredded zucchini

3/4 cup toasted walnuts

1. Heat the oven to 325 degrees. In a large bowl, combine the egg whites, vanilla extract, orange zest and vegetable oil, and whisk just to combine.

2. Whisk in 3/4 cup sugar and the salt just to combine.

3. In a medium bowl, whisk together the cinnamon, baking soda, baking powder and flour. Gently whisk the dry ingredients into the egg white mixture just until combined. Fold in the zucchini and walnuts.

4. Grease an 81/2-inch by 41/2-inch by 21/2-inch metal loaf pan. Line the pan with parchment paper and grease the paper. Pour the batter into the pan.

5. Lightly sprinkle the top of the batter with the remaining 11/2 teaspoons sugar.

6. Bake until the cake is set (it will spring back when gently touched on top, and a knife inserted will come out clean), about 1 to 11/2 hours; ours typically set after 1 hour and 15 minutes, though this can vary by pan and heat of the oven.

7. Cool the loaf for a few minutes on a rack, then remove from the baking dish and cool completely on the rack.

Each of 10 servings: 264 calories; 3 grams protein; 27 grams carbohydrates; 1 gram fiber; 17 grams fat; 1 gram saturated fat; 0 cholesterol; 16 grams sugar; 279 mg. sodium.


3 eggs

2 cups sugar

2 teaspoons vanilla

1 cup oil

3 cups peeled and grated zucchini, drained

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup raisins, optional

1 cup pecans

1 cup drained crushed pineapple

Beat together eggs, sugar, vanilla and oil in large bowl. Add zucchini. Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture. Add pineapple and mix well. Pour into greased and floured 9x5-inch loaf pan. Bake at 350 degrees 55 to 60 minutes. Makes 1 loaf.


3 eggs

1 1/4 cups oil

3 tablespoons butter, melted, plus extra for greasing pan

1 1/2 cups sugar

1 teaspoon vanilla extract

2 cups unpeeled, grated zucchini

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground cloves

1 cup chopped walnuts

Beat eggs, oil, butter, sugar and vanilla until light and thick. Fold in grated zucchini.

Sift together flour, baking soda, baking powder, salt, cinnamon and cloves in separate bowl. Fold into egg mixture. Fold in nuts.

Pour batter into greased 9x5-inch loaf pan. Bake at 375 degrees until center of bread springs back when touched, about 1 hour 15 minutes. Cool on rack. Slice to serve.

8 to 10 servings. Each of 10 servings:

574 calories; 377 mg sodium; 73 mg cholesterol; 41 grams fat; 51 grams carbohydrates; 6 grams protein; 0.76 gram fiber.


Total time: 45 minutes

Servings: Makes 36 madeleines

Note: This is best made with small, slender zucchini, which are not as watery. You can also bake the batter in well-buttered ramekins until set to serve as a side dish.

3 tablespoons melted butter

1 small onion, coarsely grated

2 large eggs

3 tablespoons heavy cream

1 teaspoon Creole or Pommery coarse-grain mustard

2 cloves garlic, minced

3 tablespoons chopped fresh basil

1 teaspoon kosher salt

Black pepper

Pinch cayenne

1 cup flour

1 teaspoon baking powder

3 cups firmly packed coarsely grated zucchini (5 to 6 medium)

1 1/2 cups grated Gruyere

1. Heat the oven to 400 degrees. Use the melted butter to generously butter 3 madeleine tins; set them aside.

2. Place the grated onion in a kitchen towel and wring out the excess liquid. Set aside.

3. Combine the eggs, cream, mustard, garlic, basil, salt, black pepper and cayenne. In a separate bowl, combine the flour and baking powder, then stir the flour mixture into the egg mixture. Add the zucchini, onion and cheese and mix very well.

4. Spoon the batter into the prepared tins, filling each indentation to the edges. Bake 25 minutes, or until puffed and golden brown (centers will still be moist). (This is the cooking time using traditional madeleine tins. For nonstick tins, bake for about 20 minutes; for silicone molds, bake for 28 minutes.)

5. Use a small offset spatula or knife to immediately loosen the madeleines and turn them out of the tins. Serve warm.

Each madeleine: 51 calories; 2 grams protein; 3 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 21 mg. cholesterol; 86 mg. sodium.