Zucchini Bread

3 zucchini bread slices on blue floral plate

Ingredients

  • 1 and 3/4 cups (220g) all-purpose flour (spooned & leveled)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 tsps ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt)
  • 2 tsp pure vanilla extract
  • 1 and 1/2 cups (180g) shredded zucchini (no need to blot dry)
  • optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc)

Directions

  • Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan**. 
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
  • In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together, then whisk in the zucchini.
  • Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
  • Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes*. Baking times vary, the bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Cool in pan for 1 hour before removing from pan. 
  • Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.

*Loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.

**Grease a 12-count muffin pan or line with liners. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 13-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 18-21 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

 

This recipe is courtesy of sallysbakingaddiction.com