zucchini-bread-1.jpg|1
zucchini-bread-1.jpg|1

Easy Zucchini Bread

Homemade zucchini bread is simple to make from scratch! The freshly shredded zucchini keeps it moist and the cinnamon adds just the right amount of cozy flavor. It’s one of the most flavorful quick bread recipes to make, especially in the summertime when it seems just about everyone has extra zucchinis from the garden on hand. Bake a few loaves at a time and freeze for later, so you can enjoy this treat any time of year.
  • Skill LevelBeginner
    Amount12 servings
Print Recipe

Ingredients

  • 2 1/2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 1/3 cup firmly-packed dark brown sugar

  • 2 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 2 1/2 cups shredded zucchini (about 12 ounces)

  • 3/4 cup vegetable oil

  • 3 eggs, lightly beaten

  • 1 teaspoon vanilla extract

  • Supplies

  • 9x 5 in. Loaf Baking

Instructions

Click to mark complete

  1. Preheat oven to 325°F. Prepare 9 in. x 5 in. loaf pan with vegetable pan spray.
  2. In large bowl, combine flour, sugars, baking powder, cinnamon and salt. Wrap zucchini in paper towel or clean dish towel and squeeze out any excess liquid. In medium bowl, combine zucchini, eggs, oil and vanilla. Add zucchini mixture to flour; stir just until combined. Pour batter into prepared pan.
  3. Bake 75-80 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on cooling grid. Loosen sides with spatula if needed; turn out onto cooling grid. Let cool completely.

Notes

How To

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