Whether you’re blessed with a bumper crop of summer squash or simply want to enjoy this summertime produce in snack form, zucchini bread is a simple but delicious fix for sweet cravings. This stir-together recipe utilizes shredded zucchini, which bakes up with a tender crumb courtesy of its high moisture content.
Zucchini Bread
Ingredients
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- ½ cup (112 grams) neutral oil
- 2 large eggs (100 grams), room temperature
- 1 teaspoon vanilla extract
- 2 cups (320 grams) shredded unpeeled zucchini (about 2 large zucchini)
- 2¼ cups (281 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.
- In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined. Stir in zucchini.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually fold flour mixture into sugar mixture until moistened and combined. Spoon batter into prepared pan; smooth into an even layer with a small offset spatula or the back of a spoon. Tap pan on a kitchen towel-lined counter several times to settle batter.
- Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers at least 205°F (96°C), about 1 hour and 15 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
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