Zucchini Bread

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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
October 2004

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Credit: © Fredrika Stjärne

Recipe Summary

active:
25 mins
total:
1 hr 15 mins
Yield:
makes 1 loaf
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Ingredients

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.

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  • 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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