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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Ultimate Zucchini Bread

8.0

2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater

2 large eggs

⅔ cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter

½ cup (95 grams) packed dark brown sugar (150 grams and no white for less sugar)

½ cup (100 grams) granulated sugar

1 teaspoon vanilla extract

1 teaspoon fine sea or table salt

1 ¼ teaspoons ground cinnamon

⅛ teaspoon ground or freshly grated nutmeg

⅜ teaspoon baking soda (ha adjusted)

¼ teaspoon baking powder (ha adjusted)

2 cups (260 grams) all-purpose flour

chocolate chips and/or walnuts

2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. May have extra batter for a couple muffins.
Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Use a fork to mix until combined.
Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined. Add flour and mix until just combined.
Pour into prepared loaf pan and smooth the top. Sprinkle with the raw or turbinado sugar. Bake for 55 to 60 minutes.
Let cool completely in the pan. Leave in pan, unwrapped, overnight or 24 hours, until removing and serving in slices.
Zucchini bread keeps for 4 to 5 days at room temperature. Wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇺🇸American

Occasions🍳Breakfast📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 102 weeks ago

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