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Zucchini Bread

Make a loaf of traditional zucchini bread using the zucchini in your yard. The best zucchini bread recipe is this one! You'll visit it every summer!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 4 minutes
Servings: 12

Ingredients

  • About two medium zucchini, or two cups of shredded zucchini
  • 1 3/4 cups flour (all-purpose)
  • One tsp baking soda
  • one and a half tsp ground cinnamon
  • Half a teaspoon of kosher salt
  • One-half tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 teaspoon of powdered cloves
  • 1/4 cup melted, slightly chilled unsalted butter
  • 1/4 cup vegetable or canola oil (you may also use melted and somewhat cooled coconut oil)
  • 3/4 cup of dense brown sugar
  • 1/4 cup of sugar, granulated
  • One large egg, room temperature
  • One and a half tsp pure vanilla extract
  • One tablespoon of turbinado sugar, optionally sprinkled over bread

Instructions

  • Set the oven's temperature to 350°F. Spray nonstick cooking spray on a loaf pan and set it aside.
  • Squeeze off as much water as possible from the shredded zucchini using a clean kitchen towel or paper towels. Put aside.
  • Mix the flour, baking soda, nutmeg, ginger, cloves, cinnamon, and salt in a medium-sized bowl. Put aside.
  • Melted butter, oil, brown sugar, granulated sugar, egg, and vanilla should all be combined in a big basin. Blend until a smooth consistency is achieved. Add the grated zucchini and stir.
  • Mixing until just mixed, add the dry ingredients to the wet ones. Avoid overmixing.
  • After the loaf pan is ready, pour the batter into it. If using, evenly distribute the turbinado sugar over the batter. When a toothpick put into the center comes out clean, bake for 45 to 60 minutes.
  • Take the bread out of the oven and allow it to cool in the pan for ten minutes. Before slicing, carefully take the bread out of the pan and let it cool completely on a wire rack.

Notes

Wrapped in plastic wrap, the bread can be stored on the counter for up to three days. This bread freezes really nicely. The bread should be fully cooled before being wrapped in plastic wrap and put in a freezer bag for freezing. For up to a month, freeze. Thaw before cutting.

Nutrition

Calories: 217kcal, Carbohydrates: 32g, Protein: 2g, Fat: 8g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 200mg, Potassium: 95mg, Sugar: 20g, Vitamin A: 180IU, Vitamin C: 3.7mg, Calcium: 24mg, Iron: 1mg