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Clean recipe · natashaskitchen.com

Zucchini Bread

This zucchini bread bakes up soft and moist with warm cinnamon flavor and plenty of fresh grated zucchini. It’s an easy way to use fresh zucchini, and there’s no need to peel or squeeze it. This recipe makes two tender loaves, perfect for sharing or freezing.

Original recipe: natashaskitchen.com

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Ingredients

  1. 3 cups of flour
  2. 1 1/2 teaspoons of baking powder
  3. 1 teaspoon of baking soda
  4. 1 teaspoon of salt
  5. 2 teaspoons of cinnamon
  6. 3 eggs
  7. 1 cup of oil
  8. 1 1/2 cups sugar
  9. 1 tablespoon vanilla
  10. 3 cups of zucchini
  11. nuts, if using

Instructions

  1. Preheat the oven to 350°F. Butter two 8x4-inch metal loaf pans* and line with parchment paper for easier lifting.
  2. In a medium mixing bowl, whisk together 3 cups of flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 2 teaspoons of cinnamon.
  3. In a separate large mixing bowl, add 3 eggs, 1 cup of oil, 1 1/2 cups sugar, and 1 tablespoon vanilla. Whisk until very well blended. Add the flour mixture to the wet ingredients and stir with a spatula just until combined. Do not overmix; the batter will be thick.
  4. Grate the zucchini using the large holes of a box grater. Fold in the grated zucchini and nuts, if using. The batter will look thick at first, then loosen as the zucchini is incorporated.
  5. Pour the batter into your prepared pans and bake in a preheated oven at 350˚F for 50-60 minutes, starting to check at 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pans for 10-15 minutes, then transfer to a wire rack and cool completely to room temperature.