© Fredrika Stjärne
Active Time
25 MIN
Total Time
1 HR 15 MIN
Yield
Serves : makes 1 loaf

Ashley Christensen got this sweet bread recipe from her mom, who made it during squash season when the zucchini grew too big to be sautéed.    More Brunch Recipes  

How to Make It

Step 1    

Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla. Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.

Step 2    

Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

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