I’m not really a baker; the precision required is a bit much for me. However, I love the idea of baking. A couple of years ago, during the pandemic, I found a zucchini bread recipe from Sally’s Baking Addiction that I look forward to every fall. The only thing is, I think Sally has updated the recipe since then, as the version I saved doesn’t match what’s currently on her website. She did mention in her post that it was revised, which explains the difference. I haven’t tried the new version yet, but the original one I have is fantastic!
I usually use the recipe to make muffins or zucchini bread loaves, but I tend to go for muffins more often. I’m not great at greasing loaf pans, so it’s much simpler for me to just line muffin tins with cupcake liners and be done with it.
The zucchini bread is so incredibly “m” word… I just shuddered! I really can’t stand that word. Let’s definitely stick to the “m” word from now on! You know the word I mean, right? Please don’t make me say or type it—cringe!
Anyway, let me know if you try this recipe and what you think! Also, if you give Sally’s new version a go, I’d love to hear about that too. I’m not motivated to make both and do a taste test myself, but you should definitely try it and share your thoughts!
– C
Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour spoon & leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup chopped walnuts optional – Sally had semi sweet chocolate chips, but I like walnuts
- 1/2 cup canola or vegetable oil
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 2 tsp pure vanilla extract
- 1 cup shredded zucchini about 1 medium size
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Grease your baking pan of choice
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and walnuts together in a large bowl until combined. Set aside.
- Whisk oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined in a medium bowl.
- Pour the wet ingredients into a the dry ingredients. Gently whisk until "just" combined. Do not over-mix.
- Spread the batter into prepared pan. Bake for 45-55 minutes. You will need to adjust the baking time if you're baking muffins. The bread is done when a toothpick inserted in the center comes out mostly clean with no raw batter.
- Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
