Classic Zucchini Bread

Photo: Alex Farnum; Styling: Randy Mon

Neither oily nor dry, but perfectly moist.

Yield: Serves 8 to 10
Total:
Recipe from Sunset

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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. 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. 2. Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.
  3. 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.
  4. Note: Nutritional analysis is per slice.
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