🥒 Zucchini Bread

Chef notes

You can't even taste the zucchini, it just makes the bread really moist. You shred it and squeeze out all the water first or it makes the bread too wet. It's more like a sweet loaf cake than bread. The cinnamon smell while it's baking is amazing.

Ingredients

• Zucchini
• All-purpose flour
• Eggs
• Vegetable oil
• Sugar
• Brown sugar
• Vanilla extract
• Cinnamon
• Baking soda
• Baking powder
• Salt

Recipe

1. 1.Preheat oven to 350°F. Line two 8×4-inch loaf pans with parchment paper or grease with nonstick spray.
2. 2.In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
3. 3.In a medium bowl, beat the eggs and both sugars until smooth and lightened in color. Add oil and vanilla and whisk to combine. Fold in the grated zucchini.
4. 4.Pour the wet mixture into the dry and stir until only a few dry streaks of flour remain. Add the walnuts and stir gently until no dry streaks remain. Don't overmix.
5. 5.Divide batter evenly between the two pans and spread level. Bake 55–60 minutes, or until a skewer inserted in the center comes out clean.
6. 6.Cool in the pans for 5–10 minutes, then turn out onto a wire rack. Let cool at least 30 minutes before slicing.