Sous Vide Zucchini Bread

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I'm always looking for ways to use up the abundance of zucchini and summer squash that shows up in my CSA share every summer. Shredding zucchini and folding it into a moist, delicious quick bread is one of my favorite ways to do so. Cooking the zucchini bread in the precision cooker makes it extra-moist and tender -- plus it's a fun party trick!
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Pro-level cooking techniques made simple.

Ingredients for 8

  • 12 ounces zucchini, grated

  • 1/2 cup (118 ml) packed dark brown sugar

  • 2 tablespoons extra virgin olive oil or vegetable oil

  • 1 large egg

  • 1/2 (2.5 ml) teaspoon vanilla extract

  • 3/4 (177 ml) cup all-purpose flour

  • 1/4 cup (59 ml) whole wheat flour

  • 1 1/2 teaspoons (7.4 ml) ground cinnamon

  • 3/4 teaspoon (3.7 ml) salt

  • 1/2 teaspoon (2.5 ml) baking powder

  • 1/2 teaspoon (2.5 ml) baking soda


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 4 half-pint canning jars with non-stick oil spray or butter.

  • Step 2

    Place the zucchini in the center of a clean kitchen towel. Bring the ends of the towel together and squeeze tightly over the skin to drain as much water as possible.

  • Step 3

    In a medium bowl, whisk together the sugar, oil, egg, and vanilla. Stir in zucchini.

  • Step 4

    In a second medium bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, salt, baking powder, and baking soda. Fold zucchini mixture into flour mixture until just incorporated.

  • Step 5

    Divide the batter between the prepared jars. Each jar should be no more than half full. Wipe off sides and tops of jars using a damp towel. Firmly tap jars on the counter to remove air bubbles. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape).

  • Step 6

    Place the jars in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Let the bread cool to room temperature in the jars before running a knife around the sides of the jars to un-mold the bread. Slice and serve.

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195 F / 90.6 C Recipe Temp
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