Best Zucchini Bread
Deliciously moist zucchini bread, perfect for breakfast or an afternoon snack, blending the sweetness of ripe zucchinis with warm spices.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups grated zucchini
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking pan.
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, blend the wet ingredients: oil, eggs, and vanilla.
- Mix the dry ingredients in another bowl: flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days or refrigerate for up to a week. Freezes well for up to 3 months.
Find it online: https://www.pedrorecipes.com/best-zucchini-bread/