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

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.

Make Ahead

The zucchini bread can be frozen for up to 2 months or refrigerated for up to 5 days.

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Aggregate Rating value: 3

Review Count: 4269

Worst Rating: 0

Best Rating: 5

Author Name: Lisa Fiedor Baird

Review Body: This recipe cannot be correct. Instinct told me that 1 1/2 cups of flour for 1 pound of shredded zucchini is not enough flour. I'm a seasoned baker and this loaf would not bake through...baked an hour and a half, put a toothpick in to see if it was done...the top portion of the loaf was done, but when I turned it onto the cooling rack, the entire bottom was mushy and soggy. Either too much zucchini, or not enough flour. Please confirm ingredient measurements.

Review Rating: 1

Date Published: 2016-09-27