Zucchini Bread
- Yield 8
- Prep 15 minutes
- Total 15 minutes
Zucchini Bread is a bread recipe on Avoteb. The yield on the card is 8. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 cups (260 grams) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 2 cups (370 grams) grated packed zucchini, not wrung out and grated on the large holes of a box grater
- 2/3 cup vegetable oil
- 2/3 cup packed light brown sugar
- 1/3 cup granulated white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- zest of 1 small lemon (about 2 teaspoons)
- 2 tablespoons turbinado sugar
Method
Prep oven and loaf pan. Warm oven to 350°F. Line a 9×5-inch loaf pan with parchment or mist with cooking spray.
Stir the dry ingredients. Beat together the flour, pumpkin pie spice, baking powder, salt, and baking soda in a small mixing bowl until combined.
Incorporate the wet ingredients. In a separate large mixing bowl, gently stir together the grated zucchini, oil, brown sugar, white sugar, vanilla, eggs and lemon zest until evenly combined. Tip in the dry ingredients and gently stir the batter together until *just* combined and no dry streaks remain. Avoid overmixing.
Roast Tip the batter into the prepared loaf pan. Scatter the turbinado sugar evenly on top. Roast for 55 to 60 minutes, or until a toothpick inserted into the middle of the bread comes out clean. Move the pan to a wire rack and let the bread cool to room temperature.
Plate Slice, serve and enjoy!
