Zucchini Quick bread
Jackie Cooks + Drinks
An easy (and sneaky!) way to add in some summer vegetables!
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Prep Time 10 minutes mins
Cook Time 55 minutes mins
Course Snack
Cuisine American
- 3 cups all-purpose flour, spooned and leveled
- 1 tbsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs, room temperature
- 1 1/4 cups granulated sugar
- 2 cups grated zucchini
- 16 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
Preheat your oven to 350 degrees F.Spray 2, 9x5 loaf pans with nonstick cooking spray.In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.In another large bowl, whisk together the eggs and sugar. Mix in the grated zucchini and then the melted butter and vanilla extract. Pour the wet mixture into the dry mixture and stir until just combined. Divide the batter amongst the two loaf pans. Place in the oven and bake for 50-60 minutes, or until a toothpick comes out clean when testing the center of the loaf.Allow to cool complately before removing from the loaf pan. Store the loaves wrapped on the counter for up to 3-4 days.
Keyword bread, quick bread, quickbread, zucchini, zucchini bread