Updated 07/05/2011 05:00 AM
Recipe: Zucchini Bread
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Makes 2 loaves
- 4 cups grated zucchini (approx. 3 small-medium zucchini) water squeezed out in towel after grating….see hints below
- 3 cups all-purpose flour
- 2 cups light brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt (or 1/2 tsp regular table salt)
- 1 tsp ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla
Butter and lightly flour two 9 x 5-inch loaf pans and also preheat the oven to 350 degrees.
For two loaves you'll need 4 cups of grated zucchini....so go ahead and do that with a box grater or with the shredder attachment on a food processor...then place it into a clean kitchen towel....roll it up, wring it out and squeeze it over the sink to remove as much water as you can.
Next, get the dry ingredients together by combining 3 cups all-purpose flour with 2 cups light brown sugar, 2 tsp baking soda, 1 tsp baking powder and 1 tsp salt and 1 tsp ground cinnamon and mix that together.
And then, for the wet ingredients, combine 1 cup vegetable oil with 4 large eggs and 2 tsp vanilla and whisk those together.
Add the grated zucchini to the flour mixture...toss to coat with the flour....add the wet ingredients and fold to combine.
It'll take a minute for that to come together and then divide it into the two prepared loaf pans and place those on the center rack of the preheated oven.
They will take between 45-55 minutes to bake, and it's a good idea to carefully switch the pans from one side of the oven to the other half way through....use a toothpick to check it for doneness.
Leave them a few minutes in the pan and then turn them out onto cooling racks to finish cooling down.
Squeeze the water out of the grated zucchini in the kitchen towel in two smaller batches to make it easier to remove the water.
You can easily cut this recipe in half to make one loaf instead of two….but, if you are making the effort, it is just as easy to make two loaves. Freeze the second one if you like.