Description
Discover the secret to making irresistible zucchini bread with our foolproof recipe. Learn how to bake a moist and flavorful loaf that will have you coming back for more!
Ingredients
Scale
- Cooking spray
- 2 1/2 c. (300 g) all-purpose flour
- 1 tsp (5 ml). baking powder
- 1 tsp (5 ml). ground cinnamon
- 3/4 tsp (4 ml). kosher salt
- 1/2 tsp (3 ml). baking soda
- 3/4 c. (150 g) packed light brown sugar
- 1/2 c. (100 g) granulated sugar
- 1/2 c. (1 stick) unsalted butter, melted, cooled
- 1/2 c. vegetable oil
- 3 large eggs
- 1 tsp (5 ml). pure vanilla extract
- 3 1/2 c. (315 g) grated zucchini (from about 2 large or 3 medium)
Instructions
- Heat the oven to 350°F. Coat a 9″ x 5″ loaf pan with cooking spray.
- In a medium mixing bowl, combine flour, baking powder, cinnamon, salt, and baking soda using a whisk.
- In a separate large bowl, blend together the brown sugar, granulated sugar, melted butter, and vegetable oil until fully mixed.
- Incorporate the eggs and vanilla extract into the mixture, stirring until the texture is smooth.
- Gradually add the dry mixture to the wet ingredients, folding gently until only a few streaks of flour remain visible.
- Stir in the grated zucchini until just incorporated into the batter.
- Transfer the batter into the greased pan and level the top.
- Bake the loaf for around 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow it to cool completely before slicing and serving.
Notes
- Thoroughly squeeze excess moisture from grated zucchini to avoid a soggy loaf.
- Substitute some all-purpose flour with whole wheat or almond flour for a healthier option.
- Add chopped nuts or chocolate chips for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 535 Calories
- Fat: 29 g
- Protein: 7 g
Keywords: zucchini bread recipe, moist zucchini, easy baking, summer snack, vegetarian breakfast
