Zucchini Bread
Quick bread made with grated zucchini, all-purpose flour, eggs, and sugar, baked until golden. A tender, moist crumb studded with mix-in options.
Ingredients
Method
Preheat oven to 350°F (175°C). Grease and flour a 9x5 loaf pan.
Grate zucchini on a box grater or food processor. Place in a clean kitchen towel and squeeze firmly to remove excess moisture.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and lemon zest if using.
In another bowl, whisk eggs with sugar until pale and slightly thick, about 2 minutes. Whisk in oil and vanilla extract.
Fold wet ingredients into dry ingredients until just combined. Fold in squeezed zucchini and mix-in (nuts or fruit) if using; do not overmix.
Pour batter into prepared pan. Smooth the top.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely before slicing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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