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the best zucchini bread

The Best Zucchini Bread


  • Author: Alexandra Stafford
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 1 loaf

Description

Re flour: If you have a scale, weigh out 227 g (8 oz) flour. If you are using cups, use 2 cups, but fill them lightly.


Ingredients

  • a scant 2 cups (8 oz. | 227 g) flour (see notes above)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 tsp. cinnamon (optional — I make it without these days)
  • 1 tsp. kosher salt
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2½ cups grated zucchini

Instructions

  1. Preheat the oven to 350˚F. Grease a 8.5×4.5-inch loaf pan. Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour.

  • Category: Bread
  • Method: Oven
  • Cuisine: American

Keywords: zucchini, bread, quick bread, squash, summer