Zucchini Bread Recipe
Adapted from Cooking Light
1 hour 15 minutes
1 1/2 cups
grated zucchini (about
whole wheat pastry flour (or all-purpose flour)
2 1/2 teaspoons
oil (canola, safflower, light olive, sunflower, etc)
raw sugar (or an additional tablespoon white sugar)
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Set oven to 350ºF and grease an 8x4x2″ loaf pan.
Whisk together in a large bowl: flour, sugars, baking powder, lemon zest, cinnamon, salt (add nuts now, too, if you like).
Toss zucchini shreds with dry ingredients to coat.
Whisk milk, oil, egg, vanilla together in a bowl or measuring cup. Add wet ingredients to dry and combine quickly and thoroughly.
Spread batter into loaf pan and sprinkle with 1 tablespoon additional sugar. This is optional, but gives the bread a nice, sweet crust.
Bake 1 hour or until a skewer inserted into the center comes out clean.
Cool 5 minutes, then remove from pan and cool completely on a rack.
Store leftover bread tightly wrapped in plastic or foil in the refrigerator for at least a week.
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