zucchini bread

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One last pre-holiday belated post tonight, then I’m all caught up! I’ve made this one a few times. It’s really easy and really basic. I want to look up another recipe and compare. Usually when I bake, I bring it to work the next day, much to the delight of my coworkers. This bread, in particular, is requested quite frequently, and I get emails stating things like “that was the best thing I’ve ever tasted,” and “I was in a meeting so I missed it, make more!” Another modified Joy recipe:

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Ingredients

1 1/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
(or sub 1/2 tsp “Pumpkin Pie Spice,” which you can buy in one bottle, instead of 4)
3/4 cup white sugar
2 large eggs, beaten
1/2 cup vegetable oil
1 tsp vanilla
1/2 tsp salt
2 cups grated zucchini, squeezed of extra moisture

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Preheat the oven to 350°F. Grease a loaf pan, or make a parchment paper sling (refer to this post for visual)

In a small bowl, combine flour, baking soda, baking powder, and pumpkin pie spice (cinnamon, nutmeg, cloves, cardamom, etc). Whisk together and set aside.

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Since my Cuisinart is so itty bitty, I have to pre-slice things for the blades to work effectively. If yours is more powerful, you can skip this step! Grate zucchini until you achieve 2 cups (pressed down / packed, and squeezed out of any extra moisture), then set aside.

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In a large bowl, blend sugar, eggs, oil, vanilla, and salt. Once combined, stir in the dry ingredients.

Stir in the zucchini with a few swift strokes of the spatula.

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Scrape the batter into the loaf pan and bake until the bread pulls away from the sides of the pan and a toothpick comes out clean. This can be anywhere from 40-60 minutes. Cool for at least 10 minutes before removing from the pan to cool completely on a rack.

Easy and delicious!

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