Zucchini Bread
Moist quick bread with shredded zucchini and spices.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and flour two 8x4-inch or 9x5-inch loaf pans.
- 2
Grate the zucchini (do not peel it first). Gently squeeze out a little excess moisture with a paper towel, but don't wring it completely dry.
- 3
In a large mixing bowl, whisk together the vegetable oil, sugar, eggs, and vanilla extract until well blended and lightened in color.
- 4
In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- 5
Fold in the grated zucchini until evenly distributed throughout the batter.
- 6
Divide the batter evenly between the two prepared loaf pans. Bake for 55-65 minutes until a toothpick inserted into the center of the loaves comes out clean. Let cool in the pans for 15 minutes before transferring to a wire rack.
Plan it in Listahan
Add Zucchini Bread to your week, check it against your household's allergens, and build the shopping list automatically.