When we were looking for the best zucchini bread recipe, you may recall a reference to a pureed zucchini bread–aka the easiest zucchini bread recipe you’ll ever make. This unique recipe basically tied for fifth place out of twelve recipes in the bake off, submitted by the very talented Sara Cornelius at Cake Over Steak!

Lest you forget, this recipe stood out for its unusual method of pureeing the zucchini in a blender so that it’s ready to incorporate into the batter in seconds! Per Sara:

“This is my very loose adaptation of a recipe my friend gave me. I’ve always hated the process of shredding zucchini and squeezing the water out before making zucchini bread, so I love how this one just has you puree it. It’s definitely on the sweet side, which is probably why I love it. I usually do it plain but I’ve also done it with walnuts before. I’ll be really interested to see if you find any recipes that are kinda similar to it.”
Sara Cornelius

In my research, I only came across one other recipe that also used pureed zucchini. So thank you Sara for introducing us to this cool new technique!

BAKING TIPS

Made as is, the cinnamon will allow the zucchini flavor to shine through with minimal additional flavor besides the sweetness of sugar. Feel free to play around with other flavor boosters like:

subbing half brown sugar
adding some ground ginger, nutmeg or allspice for a more fall-spiced loaf
adding lemon zest
lifting the lemon/ginger/nutmeg combo from this delicious loaf?)
add a sugar top! Simply sprinkle ~2 tablespoons of granulated or turbinado sugar on top of the loaf prior to baking.

PRINT PIN

5 from 1 vote

Sara Cornelius’ Easy Pureed Zucchini Bread Recipe

Hate shredding and wringing out zucchini to make banana bread? Try this easy technique of using pureed zucchini to make a uber-soft and smooth, luscious zucchini loaf!

Prep Time 20

Cook Time 50

Servings 2 loaves

Author Sara Cornelius

Ingredients

1 lb zucchini (about 2 small)
1 cup vegetable oil 198 grams
3 cups all-purpose flour 390 grams
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 cup walnuts or chocolate chips (optional)
3 large eggs 150 grams
2 cups sugar 400 grams
3 tsp vanilla extract

Instructions

Preheat oven to 350 F. Grease two 9x5x3 inch loaf pans.
Puree the zucchini and oil together in a blender and set aside.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon and walnuts/chocolate chips (if using).
In a large bowl, beat the eggs with the sugar and vanilla until light and fluffy. Add zucchini/oil mixture, mixing until well blended. Add flour mixture and stir until well blended.
Divide batter evenly into loaf pans and bake for 45-50 minutes. A toothpick inserted should come out with crumbs on it. (I like to put my loaf pans on a sheet pan, just in case there's a disaster and batter spills over the sides.) Wait a couple of minutes to cool and then remove and place on wire racks to continue cooling.

Notes

Per Sara: This also freezes well. I usually cut each loaf into thirds, keep 1/3 out for eating, and put the rest in the freezer to take out 1/3 at a time. I always eat it toasted with butter on it. SO GOOD.