An easy way to make loaf of moist zucchini bread that won't sink in the middle!
Ingredients
2largeeggs, room temperature is best
1/3cupcanola oil or coconut oil, I prefer the texture of canola in this bread
1teaspoonvanilla
1/2cupgranulated (white) sugar
1/2cupdark or light brown sugar
1 1/4cupsgrated zucchini, packed, measure after squeezing out excess liquid
1cupall-purpose flour
1/2cupwhole wheat flour
1teaspoonbaking powder, see recipe notes
1/2teaspoon baking soda
1/2teaspoonsea salt
1 1/2teaspoonsground cinnamon
1/2cupchopped walnuts or pecans (optional) *if not adding nuts, ADD 2 tablespoons of all-purpose flour to the recipe*
Instructions
Spray the bottom and sides of an 8.5x4.5 loaf pan with cooking spray. Line with parchment paper. Preheat oven to 350 degrees with rack in middle of oven.
Grate the zucchini and squeeze in hands over sink until excess water is removed. If the zucchini is extra wet, squeeze twice. Measure out 1 1/4 cups and set aside.
Place the eggs, oil and vanilla in a bowl, beat until mixed well.
Add the sugars and mix again until combined. Add the zucchini and mix again.
Add the flours, baking powder, baking soda, salt, cinnamon and nuts or other mix-in ( if using) to the bowl. If not using nuts, add 2 tablespoons additional all purpose flour. Mix using a large spatula, just until ingredients are incorporated. Do not overmix!
Scrape the batter into the prepared loaf pan. Place pan in center of oven. Bake for about 45-50 minutes or until a toothpick inserted in center comes out with a few moist crumbs attached.
Remove from oven, let cool for 10 minutes in pan. The loaf will continue to cook during this time. Run a butter knife around the edges of the pan to loosen.
Turn out onto a cooling rack. Let cool for 30-60 minutes.
Notes
I like quick breads best with nuts added. If you are not a fan of nuts, make sure to add an additional 2 tablespoons of all purpose flour to the recipe to compensate for the volume of the nuts!
You may use either canola, vegetable or coconut oil in this recipe. I like the texture better when using canola oil. The coconut oil makes the bread a bit heavier, and not quite as moist.
Make sure to line and spray the inside of the pan to prevent the loaf from sticking to the pan.
Using a lighter colored pan will help your loaf to stay golden and not over-brown when baking. If using a glass pan, reduce the oven temperature to 325 degrees.
If using the USA bake wear, the pans are quite heavy and retain heat well. My loaves are usually done in 45 minutes at 350 degrees.
I recommend making this batter in a bowl and hand-mixing the batter once the flours and other dry ingredients are added. Do not beat the batter with a mixer after adding the flour. This will create a spongy texture in your zucchini bread!
I like the combination of 1 t baking powder + 1/2 t baking soda. If you want a high rise on the loaf, use 2 1/4 teaspoons baking powder only. I find this amount to be the perfect amount for a mounded loaf, but it also tastes a bit drier to me. Bake at 350 degrees for 50 minutes.
To make zucchini muffins, scoop into muffin tins with cupcake liners and bake at 375 for about 15 minutes. or until top springs back when touched lightly. Depending on size of muffin tin, one recipe will yield 12-18 muffins.