Homemade Matcha Zucchini Bread

Homemade Matcha Zucchini Bread

Josephine Au

A delightful twist on classic zucchini bread—this loaf brings together the earthy notes of Matcha with the subtle sweetness of zucchini. Perfect for tea lovers, this recipe is moist, flavorful, and ideal alongside a cozy cup of Matcha, Hojicha, or enjoyed as a quick snack to brighten your day!

Why Organic Ceremonial Matcha is the Best Choice

While culinary-grade Matcha is often used for baking, using organic ceremonial-grade Matcha—even in recipes like this zucchini bread—makes a noticeable difference. Ceremonial Matcha offers a vibrant green color and a naturally smooth, less bitter flavor, allowing the tea’s earthy and delicate umami notes to shine through. This higher quality Matcha complements the zucchini’s subtle sweetness, creating a more balanced and refined taste. It may be a bit of an indulgence, but the enhanced flavor and aroma are worth it—after all, the best ingredients always make the best bakes.

Ingredients:

  • 0.5 cup milk + 0.5 tbsp vinegar
  • 3 cups zucchini (about 1 large or 2 small-medium)
  • 2 1/4 cups flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tbsp organic Japanese ceremonial Matcha + 0.5 tbsp for the topping
  • 0.5 cup oil (neutral like avocado)
  • 2 tsp vanilla extract
  • 0.5 cup sugar + 2 tbsp for the topping
  • 1 tbsp honey
  • 2 eggs

Instructions:

  1. Preheat the oven to 350°C (175°F).
  2. Make buttermilk: Add milk and vinegar to a measuring cup, stir, and set aside for a few minutes.
  3. Grate the zucchini and place it in a bowl lined with double-layered paper towel (or a clean kitchen towel). Let it rest while you prepare the batter.
  4. Whisk the dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, and 2 tbsp of Matcha. Use a baking whisk to combine. Set aside.
  5. Mix the wet ingredients: In a large bowl, add the milk mixture, oil, vanilla extract, sugar, and honey. Whisk vigorously until smooth. Add in the eggs and whisk again.
  6. Squeeze out the zucchini: Wrap the grated zucchini in the towel and squeeze out as much liquid as you can. Add the zucchini to the wet ingredients and stir to combine.
  7. Combine wet and dry ingredients: Add the dry ingredients to the wet in two batches. Stir gently between each addition—be careful not to overmix.
  8. Prepare the pan: Pour the batter into a loaf pan and smooth the top with a spatula.
  9. Add the Matcha sugar topping: In a small bowl, mix 2 tbsp sugar and 0.5 tbsp Matcha. Sprinkle the mixture evenly over the top of the batter.
  10. Bake: Place the loaf in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  12. Enjoy: Slice and serve with a warm cup of Matcha or Hojicha for the perfect pairing!

Recipe by: @ToastableEats

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