Recipes Zucchini Bread 3.0 (4,268) 4 Reviews 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 By Ashley Christensen Ashley Christensen A culinary celebrity, Ashley Christensen is an American chef, author, and restaurateur. Her hospitality group, AC Restaurants, operates Poole's Diner, Fox Liquor Bar, Beasley's Chicken + Honey, Death & Taxes, Poole'side Pies, and AC Events in Raleigh, North Carolina. Food & Wine's Editorial Guidelines Updated on June 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 25 mins Total Time: 1 hrs 15 mins Yield: 1 loaf Ingredients 1 ½ cups all-purpose flour 1 teaspoon cinnamon ½ teaspoon salt ½ teaspoon baking soda ⅛ teaspoon baking powder ½ cup canola oil 2 large eggs (lightly beaten) 1 cup sugar 1 ½ teaspoons pure vanilla extract 1 pound zucchini (coarsely shredded) Directions 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. 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. Rate it Print