Zucchini Bread
This is the best zucchini bread you'll ever try! Soft, moist, and speckled with sweet green flecks and your favourite add-ins, this zucchini bread will make you wish it was zucchini season every day! Trust me, you'll be tempted to eat this whole loaf in one sitting!
Ingredients
- 3 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 3/4 tsp baking soda
- 3 eggs
- 1 cup oil canola, vegetable or any other neutral oil
- 2 cups grated zucchini about 1-2 large unpeeled zucchinis, *see notes
- 1 cup chopped nuts pecans or walnuts, optional
- 1 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour 2 loaf pans.
- In a large bowl (I prefer using my stand mixer with the whisk attachment for this), combine the flour, sugar, cinnamon, salt, baking powder, and baking soda.
- Add in your eggs and oil and mix until combined. It will be thick, almost like the consistency of cookie dough. Don't worry though, the zucchini will add a lot of liquid.
- Mix in your grated zucchini and remember to scrape down your bowl.
- Stir in the chopped nuts and chocolate chips, and feel free to add in any of your favourite toppings!
- Pour evenly into the greased loaf pans. I like to sprinkle a few more chocolate chips on top.
- Bake at 350 for about 1 - 1 1/2 hours until a toothpick inserted in the centre comes out clean.
- Allow the loaves to cool in their pans for about 10 minutes, then remove from pans and let cool on a wired rack until cooled completely.
- Slice and enjoy!
Notes
*For this recipe, I use about 1 very large zucchini. All you need to do is wash it and chop off the ends, no need to peel it. I like to use my food processor to grate it, but you could also grate by hand if you prefer.
*To store the zucchini bread, you can leave it out at room temperature, but it is best to wrap it with plastic wrap or place it in a bag to keep it from drying out. Since this recipe makes 2 loaves, I like to wrap one of them tightly and freeze it for up to 3 months so that I can have a delicious loaf even when zucchini is out of season!