Zucchini Bread

Believe it or not, I hadn’t made Zucchini Bread until this loaf.  I don’t know why.  As I recall, it’s one of my brother John’s favorites and it just tastes awesome. I will be making this again soon for sure!

INGREDIENTS

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2 cups Grated Zucchini (about 2 zucchini)
3/4 cup Oil (such as canola)
3/4 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
2 tsp Vanilla
2 cups Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1/8 tsp Nutmeg

DIRECTIONS

  • Preheat oven to 350 degrees. Wash the zucchini well and give it a scrub to remove dirt and pesticides. Grate the zucchini with a box grater. Make sure to firmly press down the zucchini in the measuring cup to get an accurate measurement. No need to drain the zucchini on paper towels -- just throw it into a large bowl.

  • Add oil, brown sugar, sugar, eggs, and vanilla. Stir until all mixed together.

  • Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg.  Using a bread pan measuring 6 x 9 1/2, spray thoroughly with non-stick cooking spray. Pour batter into pan.

  • Bake for 40-45 minutes and then place a large piece of aluminum foil over the top of the bread, tenting it well. It is important to tent the foil to allow the bread to rise in the middle. If you want some sugar on the top, sprinkle the top of the bread with sugar. Cook for another 10 minutes. Check the center to see if it is done. Cook longer if needed

Dessert, BreakfastMarie KellyMilford Kitchenzucchini, bread, zucchinibreadComment