Ingredients
Method
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan with non-stick spray or butter and flour the pan.
- In a large bowl, combine the flour, baking powder, baking soda, salt, brown sugar, granulated sugar, vegetable oil, vanilla extract, and eggs. Stir until just combined; the batter will be thick.
- Fold the grated zucchini into the batter until evenly distributed. The mixture will become thinner and more pourable.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs. If the top is browning too quickly, tent the pan loosely with aluminum foil during the last 10-15 minutes of baking.
- Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
For best results, squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels before adding it to the batter. This prevents a soggy loaf.
To make this a chocolate chip zucchini bread, fold in 1/2 cup of semi-sweet chocolate chips along with the zucchini.
Store leftover bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully for up to 3 months.
If you don't have a 9x5-inch pan, you can use an 8.5x4.5-inch pan and adjust the baking time by about 5-10 minutes.
Serve warm or at room temperature. A pat of butter or a drizzle of honey is a lovely addition.
To test for doneness, a toothpick should come out clean or with just a few moist crumbs. If it's wet with batter, bake for a few more minutes.