Zucchini Bread

Course: Bread

Cuisine: American

Prep Time: 15

Cook Time: 1

Cooling: 20

Servings:

Calories: 440kcal

Author: Kris Longwell

Zucchini Bread is a wonderful way to use up extra zucchini, but it's also a wonderful reason to go pick up some zucchini and make this deeply flavorful bread. This quick bread is simple and is great served warm or room temperature.

Print Recipe

US Customary - Metric

Equipment

9"x5" loaf pan

Ingredients

1½ cups all-purpose flour PLUS 3½ tbsp
½ tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoon cinnamon ground
3 large eggs
½ cup corn oil
1 cup turbinado sugar or granulated
3 cups zucchini shredded, usually 3 medium zucchini
1 cup walnuts chopped, lightly toasted
Cooking spray

Instructions

Preheat oven to 350°F.
Shred the zucchini with a food processor (using the shredding disc) or a box grater. Set aside.
In a large bowl, whisk together the flour (1½ cups + 3½ tbsp), baking powder, baking soda, salt, and cinnamon.
In the bowl of a stand mixer, add the eggs, oil, and sugar. Mix on low with the paddle attachment until combined, about 30 seconds.
With the mixer still running, slowly add in the flour mixture. Continue mixing until fully combined and a wet batter has formed, about 1 minute.
Add in the shredded zucchini and mix until fully incorporated. Add the walnuts and mix until mixed.
Spray a 9"x5" loaf pan with cooking spray (or grease with softened butter). Transfer the batter into the pan and bake in the center of the oven for 1 hour, or until an inserted toothpick comes out clean.
Place the pan on a baking rack and let rest for 10 minutes. Carefully invert the pan and allow the bread to fall out. Carefully use your hands to turn the loaf upright.
The bread can be sliced at this point but is best when allowed to cool for another 15 to 20 minutes. Wrap in plastic wrap.

Video

Notes

The recipe can easily be doubled or tripled. You can also use smaller loaf pans for small loaves, but the bake time will be reduced. Keep an eye on the loaves and remove the pans once an inserted toothpick comes out clean.

In a pinch, canola or vegetable oil can be substituted for corn oil. Also, regular granulated sugar can be used in place of the turbinado. (But the turbinado is really good and can be found in most supermarkets nowadays).

The bread can stay on the counter, wrapped in foil, for up to 3 days. After that, keep it in the fridge. It can be frozen for several months. Thaw completely before serving.

Weights:

Flour (8 oz, 260 grams)
Baking powder (7.3 grams)
Baking soda (2.5 grams)
Salt (3.3 grams)
Cinnamon (4.5 grams)
Oil (3.75 oz, 107 grams)
Sugar (7 oz, 200 grams)

Nutrition

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