Zucchini Bread
A soft and moist loaf packed with warm spices and fresh zucchini, perfect for any occasion!
Equipment
- Loaf Pan
- Mixing Bowls:
- Grater
Ingredients
- 2 cups grated zucchini about 2 medium zucchini
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola or vegetable oil or melted coconut oil
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon turbinado sugar for sprinkling on top (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a medium bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
- In a large bowl, mix melted butter, oil, brown sugar, granulated sugar, egg, and vanilla extract until smooth.
- Stir the grated zucchini into the wet mixture until evenly combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared loaf pan and sprinkle with turbinado sugar if desired.
- Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Notes
Store at room temperature wrapped in plastic wrap for up to 3 days.