Great, I doubled the recipe which can be risky in baking. They turned out fantastic. I did shred the zucchini too fine because it was a little watery but the loafs still turned out great.
Classic Zucchini Bread
Photo: Alex Farnum; Styling: Randy Mon
Neither oily nor dry, but perfectly moist.
Yield: Serves 8 to 10
Total:
Recipe from
More From Sunset
Recipe Time
Total:
1 Hour, 30 Minutes
Nutritional Information
Amount per serving
- Calories: 313
- Calories from fat: 35%
- Protein: 4.4g
- Fat: 12g
- Saturated fat: 1.8g
- Carbohydrate: 47g
- Fiber: 1.2g
- Sodium: 293mg
- Cholesterol: 37mg
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
Preparation
- 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.
- 2. Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.
- 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.
- Note: Nutritional analysis is per slice.
Classic Zucchini Bread Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining, Family, Gifts, Kid-Friendly, Make-Ahead
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Sunset
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