The Best Zucchini Bread
The Best Zucchini Bread
I have made this zucchini bread countless times for the last 20 years and it’s one of my favorites. It’s pretty straightforward to make. The most important step that can’t be overlooked is to squeeze out all of the excess liquid from the zucchini. If you don’t, your zucchini bread won’t cook properly. Want carrot bread instead? Replace the zucchini with 1 1/2 cups of grated carrots and increase the flour to 1 1/2 cups.
Equipment
- grater
- paper towel
- 9×5” loaf pan
- nonstick spray
Ingredients
- 1 1/4 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs beaten
- 1 tsp vanilla
- 1/2 tsp salt
- 2 cups zucchini grated
- 1 1/2 cups ground walnuts or pecans
Instructions
- Whisk together the flour, baking powder and soda, and cinnamon in a bowl.
- In another bowl, whisk together the oil, eggs, sugar, vanilla, and salt.
- Mix in the wet ingredients into the dry ingredients.
- Squeeze out all of the water from the zucchini in a paper towel.
- Stir in the zucchini and walnuts to the batter.
- Using nonstick spray, grease a 9×5” loaf pan. Pour in the batter.
- Bake in a preheated 350 degree oven for 50 minutes. Let cool on a rack.
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