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Enjoy your vegetables in this delicious and satisfying zucchini bread perfect for any breakfast, lunch, dinner or dessert! You are sure to love this!
quick bread, Zucchini Bread
unbleached all-purpose flour
light extra virgin
finely shredded zucchini
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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.
For variations, add 1 cup coconut, chocolate chips or dried cranberries.
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