Zucchini Bread

zucchini bread INGREDIENTS:
  • 1-1/2 C. sugar
  • 3 eggs, room temperature
  • 1 C. vegetable oil
  • 2 C. all-purpose flour
  • 2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 Tbs. ground cinnamon
  • Handfull of brown sugar (optional, see below)
  • 2 C. grated zucchini
  • 1 C. chopped walnuts or pecans (optional)
  • 1 tbs. vanilla extract
  • Pam cooking spray

Sets your eggs out in a bowl to reach room temperature. About an hour, or until they no longer feel refrigerator cold.

Preheat your oven to 350 degrees.

Spray your loaf pan with Pam cooking grease spray. I use a generic brand with flour for baking. You can alternatively lightly grease your pan with a paper towel and oil, i.e. canola, vegetable, Crisco. Whatever you have on hand works, preferably not olive though.

Shred your zucchini. You can skin the zucchini if you like, but not necessary. I use a food processor, but if you don’t have one, you can also use a cheese grater or even a blender on pulse. Just don’t puree (soupy) your zucchini.

Beat together sugar, eggs and oil in a bowl.

Add the flour, baking soda and baking powder, salt and cinnamon. Beat until combined.

Add the zucchini, nuts, and vanilla and blend until well mixed.

Pour your batter into your prepped loaf pan.

Bake until a butter knife inserted into the center comes out clean (about an hour).

When my bread is done and after my test knife comes out clean I like to remove my zucchini bread from the oven and using about a handful, spread brown sugar on the top and bake for another 5 minutes for a nice light yet sweet top crust. You can even add some cinnamon for extra spice.

Remove from the pan to a flat surface to cool. Do not let it cool inside the pan, it will sweat and create unwanted moisture and bottom sogginess. Also, Do not slice the bread until it is completely cooled.

Sever warm with a spread of butter, apple butter works well too.

Enjoy, until next time

– Lynn Cannon

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