Must-Try, Super-Moist Zucchini Bread
This is the first-rate zucchini bread. The authentic source is unknown, but my mom found out it from her mother, and I’ve been passing it alongside as nicely, baking it with my children, who name it “bikini” bread, for years. It’s an oldie but the sort of goodie, and successful with adults and children alike.
In essence, its a conventional brief bread made with both brown sugar and white, eggs and oil, and a heap of zucchini. The zucchini taste is almost indiscernible, but it plays an critical roll in making sure the cake can be splendid wet. This short bread, a 2-bowl process, comes together in beneath 10 minutes and freezes superbly.
- a scant 2 cups (227 g) flour (see notes above)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1 teaspoon kosher salt
- 1 cup light (213 g) brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2½ cups grated zucchini, (12-16 oz.)
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above.
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
view full recipe at alexandracooks
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