Classic Zucchini Bread
Photo: Alex Farnum; Styling: Randy Mon
Neither oily nor dry, but perfectly moist.
How to Make It
Step 1
1
Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.
Step 2
2
Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.
Step 3
3
Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.
Step 4
4
Note: Nutritional analysis is per slice.
Ingredients
About 2 cups flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
About 1/2 cup vegetable oil
2 cups packed shredded zucchini
Directions
Step 1
1
Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.
Step 2
2
Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.
Step 3
3
Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.
Step 4
4
Note: Nutritional analysis is per slice.
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