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
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup canola oil
2 large eggs, lightly beaten
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 pound zucchini, coarsely shredded
How to Make It
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.
The zucchini bread can be frozen for up to 2 months or refrigerated for up to 5 days.
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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.