Ultimate Zucchini Bread
Total Time
1 hour 20 minutes, plus overnight cooling
Rating
0 out of 5 stars
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Ingredients
8-10 servings
- 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
- 2 large eggs
- 2/3 cup (160 ml) of a neutral oil (I use safflower), olive oil, or melted unsalted butter
- 1/2 cup (95 grams) packed dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea or table salt
- 1 1/4 teaspoons ground cinnamon
- 1/8 teaspoon ground or freshly grated nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 cups (260 grams) all-purpose flour
- 2 tablespoons (25 grams) raw or turbinado sugar
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Preparation
Chef’s notes
The best time to eat zucchini bread is one day after you make it. Leaving it unwrapped in the pan helps maintain the crisp top.
Zucchini bread keeps for 4 to 5 days at room temperature. Wrap only the cut end of the cake in foil, and return it to the baking pan, leaving the top exposed so that it stays crunchy.