One of our volunteers has graciously shared this great Zucchini Bread recipe. It’s so yummy and popular amongst the volunteers, that we even shared it with our Food Bank members as we are giving out a lot of zucchinis these days!
Hope you enjoy it as much as we do and thanks so much for this recipe John!
- a scant 2 cups (227 g) flour (not packed tight)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon, optional
- 1 teaspoon kosher salt
- 1 cup light (213 g) brown sugar
- ½ cup (100 g) granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 2½ cups grated zucchini, (12-16 oz.
- Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.
- Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above.
- Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.
- To freeze:
- Be sure to let zucchini bread cool completely. Wrap in foil; then tuck into an airtight bag.
- Freeze up to 3 months. Thaw overnight at room temperature.
- To make muffins:
- Simply, line a 12-cup muffin pan with liners or grease with butter or nonstick spray. Fill cups no more than two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.