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Zucchini Bread Recipe
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★
★
★
★
5
from
1
review
Author:
Adapted from Cooking Light
Prep Time:
15 mins
Cook Time:
1 hour
Total Time:
1 hour 15 minutes
Yield:
1
2
1
x
Category:
Quick Bread
Ingredients
Scale
1x
2x
3x
1 1/2 cups
grated zucchini (about
1
medium-large zucchini)
2 cups
whole wheat pastry flour (or all-purpose flour)
1/4 cup
sugar
2 tablespoons
brown sugar
2 1/2 teaspoons
baking powder
1 teaspoon
lemon zest
1 teaspoon
cinnamon
1/4 teaspoon
salt
3/4 cups
milk
3 tablespoons
oil (canola, safflower, light olive, sunflower, etc)
1 teaspoon
vanilla extra
1
egg
1 tablespoon
raw sugar (or an additional tablespoon white sugar)
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Instructions
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.
Find it online
:
https://hilahcooking.com/zucchini-bread-recipe/
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