Zucchini Bread
Enjoy your vegetables in this delicious and satisfying zucchini bread perfect for any breakfast, lunch, dinner or dessert! You are sure to love this!
Servings: 1 loaf
Ingredients
- 2 ½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 3 eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup vegetable oil
- ½ cup olive oil, light extra virgin
- 2 cups finely shredded zucchini
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 350ºF.
- Butter and flour a 9 x 5-inch loaf pan.
- Sift together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg and salt and set aside.
- Using a stand mixer or hand mixer, on medium speed, whip together the eggs, vanilla extract, granulated sugar, brown sugar and oils and beat until light and fluffy (about 5 minutes).
- On low speed, very gently fold in the dry ingredients until moistened. DO NOT OVER MIX.
- On low speed, add the zucchini and nuts.
- Pour the batter into the greased loaf pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted in the middle comes out clean (oven temperatures vary so start checking bread after 65 minutes and at 5 minute increments thereafter).
- Cool for 15 minutes before removing bread from the pan to cool on wire rack.
Notes
Gr8 Tip:
For variations, add 1 cup coconut, chocolate chips or dried cranberries. Tried this recipe?Mention @Great8Friends or tag #gr8food!