- 2 cups (240 gr) all purpose flour
- 1 cup (200 gr) granulated sugar
- 2 tsp (8 gr) baking powder
- ½ tsp salt
- 1/2 cup (112 gr, 120 fl oz) neutral oil (like vegetable, canola, grapeseed, avocado)
- 2 large eggs
- 2 tsp vanilla
- 6 TBSP (85 gr, 90 ml) milk (any kind including non-dairy will work)
- about 2 cups shredded zucchini
- Prep: Position the oven rack to the center position. Preheat the oven to 350 F (180 C). Prep a 9”x5” (23 x 13 cm) loaf pan with parchment paper or by spraying it with non-stick spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. If you are adding any spices they would also be added here.
- Mix the Wet Ingredients: In a separate bowl, lightly whisk together the oil, eggs, vanilla, and milk. If you are using any additional extracts or zest, they would be added here also. Stir the vegetable or fruit base into the wet ingredients.
- Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough. If using any solid mix-ins, gently fold them into the batter.
- Pour the batter into the prepared loaf pan.
- Bake at 350 F (180 C) for 60-70 minutes, until golden brown and a toothpick inserted in the center comes out clean. If you have a thermometer, the internal temperature should read at least 190 F (88 C) to ensure it is fully baked through.
- Gently transfer the baked loaf from the pan onto a cooling rack. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
- Store uneaten bread at room temperature loosely wrapped in foil or plastic wrap. Best eaten within 72 hours.
Bake at 400 F (205 C) for 16-20 minutes. Use a muffin tin lined with muffin liners or sprayed well with non-stick spray. Depending on your mixins, you should get 16 muffins
I’ve got to admit I am ready for fall. I hesitate to say that because moving into fall means we are just that much closer to winter, which I loath. But the crisp air of fall is so welcome after the sweltering heat of summer. And of course, the fall flavors that we all love are on their way. They are already popping up everywhere. I have held off getting my first pumpkin spice anything of the season yet. There will be enough of that come October. But zucchini bread is the perfect transition summer to fall baked good.
Zucchinis are fully in season at the moment and I’m sure many of you with gardens have tons of them! I know my family does. So today we are going to make zucchini bread and muffins! If you’ve never had zucchini bread or don’t like zucchini don’t think that you won’t like this! Zucchini bread does not taste like zucchini the way you think of it in the savory form. The zucchini helps keep the bread quite soft and moist and the bread is typically flavored with vanilla and cinnamon. It is warming and buttery (although there isn’t any actual butter in this recipe, it does taste quite buttery) and it is the perfect breakfast or dessert with a hot cup of coffee.
Zucchini bread is a quick bread and we will be using The Muffin Mixing Method to make it. If you remember from my recent posts about biscuits, muffins and other quick breads, The Muffin Mixing Method is used to make muffins and quick loaf breads. The basic technique is to mix all dry ingredients in one bowl, all wet ingredients in another bowl, and then mix the two together making sure to mix as little as possible.
I have been getting a few requests to make more baking tutorial videos for these basic techniques and recipes. So I did a quick one for you for this recipe. Nothing fancy, just recorded me baking. I would love to hear your feedback though. Do you prefer the video tutorials, do you prefer the picture and written tutorials like this post, or do you like a mix of both?