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Easy Homemade No-Knead Overnight Zucchini Bread Recipe

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This no-knead overnight zucchini bread is incredibly moist and fragrant with cinnamon, requiring only 10 minutes of hands-on effort. The overnight rest lets the dough develop a tender crumb and deep flavor, making it perfect for busy mornings.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) plain or vanilla Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups (about 2 medium zucchini) grated and gently squeezed zucchini
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (90g) chocolate chips (optional)
  • ⅓ cup (50g) raisins or dried cranberries (optional)

Instructions

  1. Grate the zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and gently squeeze out excess moisture. Set aside.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Add grated zucchini and any optional add-ins, folding with a few strokes. The dough will be thick and shaggy.
  5. Cover the bowl tightly with plastic wrap and refrigerate for 8-12 hours (overnight).
  6. The next morning, remove the bowl from the fridge and let it sit on the counter while preheating the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
  7. Give the dough a gentle stir, then pour into the prepared pan and smooth the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  8. Let the bread cool in the pan on a wire rack for 15 minutes, then lift out using the parchment overhang and transfer to the rack to cool completely. Slice with a serrated knife.

Notes

Don’t over-squeeze the zucchini; just remove surface water. Room temperature eggs are essential. Let the dough rest a full 8 hours for best texture. Use a serrated knife for slicing. For doneness, internal temperature should be 200-205°F (93-96°C).

Nutrition

Keywords: zucchini bread, no-knead, overnight, easy, moist, cinnamon, breakfast, brunch

Find it online: https://recipebelle.com/easy-homemade-no-knead-overnight-zucchini-bread-recipe/