Description
A moist, spiced quick bread with warm cinnamon and natural zucchini sweetness, made with oil for a rich texture. Balanced moisture-to-flour ratios ensure tenderness for up to five days when stored properly.
Ingredients
1 cup (186g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (119ml) vegetable oil
1 cup (150g) brown sugar
1/2 cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 cup (152g) freshly shredded zucchini (about 1 small zucchini)
Instructions
Preheat oven to 350°F using convection setting if available
Line 8 1/2- or 9 1/2-inch loaf pan with parchment paper. Grease top and bottom with nonstick spray
In a medium bowl, whisk together flour, baking powder, baking soda, and salt
In a large mixing bowl, pour oil and stir in brown and granulated sugars until combined
Add cinnamon to wet ingredients and whisk evenly
Crack eggs one at a time, beating well after each addition. Stir in vanilla extract
Add dry ingredients to wet ingredients in two batches, mixing just until combined
Fold in shredded zucchini
Transfer batter to prepared loaf pan. Smooth top
Bake 55-65 minutes until golden brown and an instant-read thermometer registers 200°F
Cool in pan 10 minutes, then transfer to wire rack
Notes
Use microplane for finer zucchini shred
Freshly grated zucchini yields best moisture balance
Storage: Wrap tightly in plastic and store at room temperature up to 5 days
For gluten-free: Substitute all-purpose flour with gluten-free all-purpose blend
Coconut oil may replace vegetable oil for richer flavor
- Prep Time: 15
- Cook Time: 65
- Category: Bread recipes
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg