Zucchini Bread

Servings: servings (2 loaves total)

Calories: 285cal

Preheat oven to 325 degrees. Spray two 8 x 4 bread pans with nonstick spray.
In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly.
2 cups shredded zucchini, 1 cup vegetable oil, 3 eggs, 1 teaspoon vanilla extract
Beat sugar into mix until it is thoroughly creamed.
2 cups granulated sugar
Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, aside from the zucchini shreds. If it’s not, add a little juice from the zucchini.
3 cups all purpose flour, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon
Pour batter evenly into pans.
Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.

5 from 1 vote

You'll want to dab any excess moisture out of your shredded zucchini using a paper towel. Some moisture is ideal, as you don't want it completely dry. However, too much excess moisture can cause the batter to be soupy and the baked bread to be gummy.
Some zucchinis have more juice than others, which might mean you need to strain it through a sieve. But don't toss the juice, save it (freezing it in a zipper sandwich bag works great) to toss into stews and soups for added hidden nutrients.
I always recommend weighing your ingredients for baked goods. This way, you'll know the exact measurements and never have to worry about dense or dry quick breads. If you do not own a kitchen scale, use the scoop and sweep method to measure your flour. Aerate the flour, then use a spoon to scoop the flour into a measuring cup until overflowing. Gently sweep off the excess flour with the back end of a butter knife.

Course: Breads

Cuisine: American

Prep Time15

Cook Time1

Total Time1 15