How to Make Zucchini Bread
This is a great use for oversized or old zucchini in the bottom of your produce drawer. Make 2 loaves and freeze one for later. It will keep for 6 months in the freezer. Defrost on the counter overnight for best results. After 3 days or so on your counter (if you have any sitting around that long), put a slice in the toaster for a new and awesome texture and caramelization.
1 cup vegetable oil
3/4 cup brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 cups grated, packed zucchini
3 cups flour
Heat oven to 350°F. Generously coat two loaf pans with a nonstick spray.
Whisk eggs, oil or butter, sugar and vanilla together in a large bowl.
Add cinnamon, nutmeg, baking soda, baking powder and salt over wet ingredients and whisk.
Stir in zucchini.
Gently stir in flour, until flour just disappears - don't over mix!
Divide between pans and bake for 55 to 60 minutes until they pass the toothpick test.
Let cool in pans, then remove. Slice and serve with creamy, salty butter.
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