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Brian Sunter

Zucchini Bread

A delightful way to incorporate vegetables into your diet, with a moist texture and subtle sweetness.

70 minutes cook 20 minutes prep 90 minutes total 1 serving
bread zucchini baking vegetarian breakfast snack
Scale
Units

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.50 tsp baking powder
  • 0.50 tsp salt
  • 1 tsp ground cinnamon
  • 0.50 tsp ground nutmeg
  • 0.50 cup vegetable oil
  • 1 cup granulated sugar
  • 0.50 cup brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cups grated zucchini
  • 0.50 cup chopped walnuts

Equipment

  • oven
  • loaf pan
  • wire rack

Instructions

Prepare Dry Ingredients

1

In a large bowl, whisk together 2 cups all-purpose flour , 1 tsp baking soda , 0.50 tsp baking powder , 0.50 tsp salt , 1 tsp ground cinnamon , and 0.50 tsp ground nutmeg . Set aside.

Combine Wet Ingredients

2

In another large bowl, beat together 0.50 cup vegetable oil , 1 cup granulated sugar , and 0.50 cup brown sugar packed, until well combined.

3

Add 3 eggs one at a time, beating well after each addition. Stir in 2 tsp vanilla extract .

4

Fold in 2 cups grated zucchini (about 2 medium zucchinis) until evenly distributed.

Make the Batter

5

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6

Fold in the 0.50 cup chopped walnuts or raisins if desired.

Bake

7

Preheat oven to 350 F (175C). Grease a loaf pan (9x5-inch) or line it with parchment paper.

8

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes to 70 minutes , or until a toothpick inserted into the center comes out clean.

Cool and Serve

9

Allow the zucchini bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

10

Slice and enjoy. Great for breakfast, snacks, or dessert.

View Cooklang Source
recipe.cook 
---
title: Zucchini Bread
description: "A delightful way to incorporate vegetables into your diet, with a moist texture and subtle sweetness."
servings: 1
total time: 90 minutes
prep time: 20 minutes
cook time: 70 minutes
tags: [zucchini, bread, baking, vegetarian, breakfast, snack]
cuisine: American
difficulty: easy
---

== Prepare Dry Ingredients ==

In a large bowl, whisk together @all-purpose flour{2%cups}, @baking soda{1%tsp}, @baking powder{0.5%tsp}, @salt{0.5%tsp}, @ground cinnamon{1%tsp}, and @ground nutmeg{0.5%tsp}. Set aside.

== Combine Wet Ingredients ==

In another large bowl, beat together @vegetable oil{0.5%cup}, @granulated sugar{1%cup}, and @brown sugar{0.5%cup} packed, until well combined.

Add @eggs{3} one at a time, beating well after each addition. Stir in @vanilla extract{2%tsp}.

Fold in @grated zucchini{2%cups} (about 2 medium zucchinis) until evenly distributed.

== Make the Batter ==

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

> Do not overmix the batter or the bread will become dense.

Fold in the @chopped walnuts{0.5%cup} or raisins if desired.

> Optional add-ins: chopped walnuts, raisins, or chocolate chips.

== Bake ==

Preheat #oven{} to 350F (175C). Grease a #loaf pan{1} (9x5-inch) or line it with parchment paper.

Pour the batter into the prepared #loaf pan{} and smooth the top. Bake for ~{60%minutes} to ~{70%minutes}, or until a toothpick inserted into the center comes out clean.

== Cool and Serve ==

Allow the zucchini bread to cool in the pan for ~{10%minutes} before transferring it to a #wire rack{} to cool completely.

Slice and enjoy. Great for breakfast, snacks, or dessert.