Old Fashioned Zucchini Bread
A classic homemade zucchini bread made with grated zucchini, brown and granulated sugar, warm cinnamon, and chopped walnuts or pecans. The result is a moist, tender loaf with a lightly spiced flavor.
Equipment
- loaf pan
- Box grater
- towel or cheesecloth
- large mixing bowl
- separate mixing bowl
- whisk
- wire rack
Ingredients
- 2 cups grated zucchini
- 1 cup granulated sugar
- 0.5 cups packed brown sugar
- 0.5 cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.5 cups chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure easy removal of the bread after baking.
- Grate the zucchini using a box grater and squeeze out excess moisture using a towel or cheesecloth. This step is crucial to prevent a soggy texture.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add the eggs and vanilla extract, whisking until the mixture is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This ensures even distribution of leavening agents.
- Fold the dry ingredients into the wet mixture gently until just combined. Stir in the grated zucchini and nuts, if using, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy the deliciousness!
Notes
For the best flavor, use fresh and firm zucchini, and remember to squeeze out as much moisture as possible. Allow the bread to cool completely before slicing.