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Zucchini Bread
Moist, lightly spiced, and the best way to use summer's zucchini overflow.
Ingredients
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- 2 cups shredded zucchini (about 2 medium)
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup chocolate chips (optional)
Instructions
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- Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
- Shred zucchini and squeeze out excess moisture with a clean kitchen towel. You should have about 1 1/2 cups after squeezing.
- In a large bowl, whisk sugar, oil, eggs, and vanilla until combined.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add dry ingredients to wet ingredients and stir until just combined. Fold in zucchini and walnuts or chocolate chips if using.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean.
- Cool in pan , then turn out onto a wire rack to cool completely.
Notes
- Squeeze the zucchini: This is the most important step. Excess moisture = soggy bread.
- Don't overmix: Stir until just combined. Overmixing makes the bread tough.
- Storage: Wrap tightly and store at room temperature 3-4 days, or freeze up to 3 months.
- Double it: This recipe doubles perfectly for two loaves.
- Muffins: Pour into lined muffin tins and bake 20-25 minutes.
Adapted from Once Upon a Chef