classic zucchini bread

August 15, 2014

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The name says it all!

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Easy, delicious, and basic in the best way

Classic Zucchini Bread

1/3 cup brown sugar, loosely measured
1/3 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1/2 tablespoon vanilla
1 heaping cup of grated zucchini

1 and 1/2 cups flour
scant 1 teaspoon baking soda
scant 1 teaspoon baking powder
2 teaspoons cinnamon
a few shakes of nutmeg
1/2 teaspoon salt

  1. Beat eggs, sugar, vegetable oil, and vanilla with a hand mixer until thick and frothy.
  2. Stir in zucchini. Sift and add the rest of the ingredients.
  3. Pour mixture into a greased loaf pan. Bake at 350F for 1 hour or until a toothpick in the center until it comes out clean.
  4. Cool in pan for 10 minutes, then remove and place on rack until completely cooled.

Variations: Add 3 tablespoons of cocoa powder and chocolate chips for a chocolate version, make into muffins and bake for 20-25 minutes…or both!
I like to use coconut oil instead of vegetable oil, or even sub half or all of it with unsweetened applesauce to lighten it up. I also like using white whole wheat flour! I don’t like to substitute more than half of the flour with regular whole wheat flour, unless you are really looking for a healthy wheaty tasting bread!

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