Friday, July 17, 2020

Supermoist Zucchini bread


  • a scant 2 cups (227 g) flour (see notes above)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon, optional
  • 1 teaspoon kosher salt
  • 1 cup light (213 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 2½ cups grated zucchini, (12-16 oz.)


    1. Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges. 
    2. Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. 
    3. Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing. 


Allyson said...

I actually had zucchini bread for the first time today, that's what made me click your recipe. It's surprisingly good. Thanks for hosting Wonderful Wednesday! said...

I made a zucchini bread a few days ago, mine is on the savory side with cheddar cheese...I think zucchini makes baked goods really moist, I look forward to trying your version!

Clearissa said...

This looks so moist and yummy. I've never made zucchini bread, but I want to try this. Thank you for sharing with #omhgww. Your post will be socialized if buttons are provided.

Indah Nuria Savitri said...

I haven't really explored Zucchini..must be fun cooking it. Cheers from #OMHGWW

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