Moist and filled with warming spices, this zucchini bread is a family recipe that uses simple baking ingredients. This recipe makes 2 zucchini bread loaves.
3cupsall-purpose flourspoon and level into cup, see note 2
1tablespoonground cinnamon
1teaspoonground nutmeg
1teaspoonbaking soda
1teaspoonsalt
¼teaspoonbaking powder
Instructions
Preheat the oven to 350F.
In a large mixing bowl, use a whisk or large spoon to mix together the wet ingredients until well combined: white sugar, brown sugar, oil, whisked eggs, and vanilla.
Add in half of the all-purpose flour and all of the cinnamon, nutmeg, baking soda, salt and baking powder. Stir to combine, then add the remaining flour. It will be a very thick batter.
Use a spatula to fold in the grated zucchini. The batter should be easier to work with at this point. It will be scoopable.
Lightly oil two 9x5x3 loaf pans. Divide the batter between the two pans.
Bake at 350F on the center oven rack for 45 minutes to an hour. The loaves are ready when deep brown top and when a toothpick inserted in the center comes out clean.
Remove rom the oven and let sit in the loaf pans for 5 minutes before turning out on cooling rack.
Let the zucchini bread cool completely before slicing. Store leftovers at room temperature for 2-3 days or in the fridge for 4-5 days.
Video
Notes
Zucchini: One large zucchini usually yields about 1 cup grated zucchini, so for this recipe, I use two large zucchini.
Flour: Spoon and level flour into the measuring cup for the best results. To do this, use a spoon to add flour to a measuring cup until overflowing. Wipe off excess with the back of a knife. Don't pack or pat the flour in.
Freezing: Let the loaf cool to room temperature. Wrap in plastic wrap or foil, then place in a freezer-safe bag. Freeze for up to3 months. Let thaw overnight in the fridge or on the counter.