Zucchini Bread

  • Level:Easy
  • Total: 2 hr 25 min(includes cooling time)
  • Active: 25 min

  • Yield:6 to 8 servings


Canola nonstick cooking spray, for greasing the pan

1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

2 large eggs

One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups)

1 1/2 cups all-purpose flour (see Cook’s Note)

1/2 cup packed light brown sugar 

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt


  1. Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
  2. Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.  
  3. Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.  
  4. Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
  5. Let cool completely in the pan on a wire rack. 

Cook’s Note

When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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