Zucchini Bread
Zucchini Bread. This moist, sweet zucchini bread with a touch of spice is the best zucchini bread recipe out there!
Servings: 8
Equipment
- mixing bowl set
- measuring cups and spoons
- bread loaf pan
- emile henry bread loaf pan
- spatula set
- kitchenaid mixer
Ingredients
- 2 cups Grated Zucchini (about 2 zucchini)
- 3/4 cup Oil (such as canola)
- 3/4 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 cups Flour
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/8 teaspoon Nutmeg
Instructions
- Preheat oven to 350 degrees. Wash the zucchini well and give it a scrub to remove dirt and pesticides. Grate the zucchini with a box grater. Make sure to firmly press down the zucchini in the measuring cup to get an accurate measurement. No need to drain the zucchini on paper towels -- just throw it into a large bowl.
- Add oil, brown sugar, sugar, eggs, and vanilla. Stir until all mixed together.
- Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. I suggest using a 1.5 lb bread pan measuring 6 x 9 1/2. Spray bread pan with non-stick cooking spray. Pour batter into pan.
- Bake for 40-45 minutes and then place a large piece of aluminum foil over the top of the bread, tenting it well. It is important to tent the foil to allow the bread to rise in the middle. If you want some sugar on the top, sprinkle the top of the bread with sugar. Cook for another 10 minutes. Check the center to see if it is done. Cook longer if needed.
- Let cool to room temperature. Serve with sweet cream butter.
