Zucchini Bread

Prep Time 20

Cook Time 40

Total Time 1

Servings 2 loaves

Ingredients

2 cups grated, drained zucchini
3 cups all-purpose flour
3 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup vegetable oil
2 1/4 cups granulated sugar
3 eggs, at room temperature
3 tsp vanilla extract

Instructions

PREP INSTRUCTIONS

Preheat oven to 325F.
Spray two 8x4 or 9x5 loaf pans with baking spray and place them on a baking sheet. Set aside.
Grate zucchini and drain excess liquid out, then loosely pack grated, drained zucchini into 2 cups.** Set aside in a strainer set over a bowl to keep draining.

BAKING INSTRUCTIONS

Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.
Add the eggs to a large bowl and whisk lightly to break them up. Then add in the oil, granulated sugar, and vanilla extract and whisk until combined.
Use a spatula or wooden spoon to stir the dry ingredients into the wet. Batter will be very, very thick and almost unstir-able.
Stir the grated, drained zucchini into the batter until all ingredients are completely combined and the batter is smooth and pourable.
Pour zucchini bread batter into the prepared loaf pans and bake at 325F for 40-60 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
Cool zucchini bread in pan for 15-20 minutes, then run a butter knife around the inside edges of the pans. Tip the loaves onto a wire rack to finish cooling completely. Serve at room temperature (or toasted with butter!)

Notes

**It's important to squeeze as much excess liquid out of the grated zucchini as possible. There will always be some leftover, but you want most of it out, or your batter will be too runny. I recommend grating the zucchini by hand using a box grater, then pressing it through a mesh strainer to get the liquid out.

Zucchini Bread is a barely adapted version of this recipe.