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Breads | |
| a scant 2 cups (227 g) flour 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 till 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. (Note: Every oven is different, and different pans conduct heat differently — be patient with the cooking. It may take 20-30 minutes more. With the longer cooking time, the bread shouldn’t burn, but if you are noticing the bread getting too brown, cover it with foil.) Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing. | |
Excellent | |
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