Zucchini Bread
Zucchini Bread is a classic recipe to make during summer when the crop is abundant. It bakes up quick and easy, and is a great snack or breakfast treat!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 c white sugar
- 1/2 c brown sugar
- 1 tsp vanilla extract
- 1/3 cup butter melted
- 1 cup shredded unpeeled zucchini (about 1 medium zucchini)
Instructions
- Pre-heat oven to 350 degrees. Grease and flour an 8x4 inch loaf pan. You can also line your pan with parchment paper if you prefer, this is what I like to do.
- In a large bowl, mix egg, sugars, vanilla, and butter until well combined, then add all of your dry ingredients. The batter will be very dry.
- Next, add your shredded zucchini. If your zucchini yields a bit more than 1 cup you can add up to about 1/4 cup extra but no more.
- Mix for about 1-2 minutes to release the moisture from the zucchini. This will prevent your bread from being too dry. Pour into the prepared pan, the batter will be thick.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes then remove from pan. Cool completely on a wire rack before slicing and serving.