Zucchini Bread
This is a recipe I found on Sally's Baking Addiction a few years back. She has since updated it, so the version I have isn’t the same as what’s currently posted on her website.
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Servings: 1 loaf
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.