Zucchini Bread
This zucchini bread recipe is moist and sweet, baked up with cinnamon and brown sugar! This classic treat is irresistible.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/4 cup unsalted butter, melted
- 1/3 cup neutral oil
- 1/2 cup brown sugar
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 2 cups [280 g] all-purpose flour
- 2 cups shredded zucchini, packed (about 3/4 pound or 2 medium zucchini), grated with large grater
- Optional: 1 cup chocolate chips or 1 cup walnuts
Instructions
- Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.
- Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt.
- Use a spatula to mix in the flour and zucchini until just combined, mixing just until there are no longer streaks of dry ingredients. If using chocolate chips or walnuts, gently fold them in by mixing a few times.
- Pour the batter into the prepared loaf pan.
- Bake 60 to 65 minutes (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!). Cool in the pan for 1 hour. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread keeps up to 3 days at room temperature wrapped in aluminum foil, 1 week refrigerated, or up to 3 months frozen.
Find it online: https://www.acouplecooks.com/zucchini-bread-recipe/
