Zucchini Bread
A simple one-bowl quick bread that is dense, tender, and full of fresh zucchini flavor.
Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups grated zucchini, gently pressed to remove excess moisture
Instructions
- Preheat oven to 350°F. Grease a 9 x 5-inch (or 8 ½ x 4 ½ -inch) loaf pan.
- In a large bowl combine flour, baking powder, baking soda, salt, both sugars, oil, vanilla, and eggs. Stir until a thick batter forms.
- Fold in the grated zucchini until just combined, the batter will loosen and become pourable.
- Scrape into the prepared pan and smooth the top.
- Bake 65 to 75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil during the last 10 to 15 minutes if the top browns too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack.