Zucchini Bread
Zucchini Bread is a quick bread that combines the natural sweetness of zucchini with warm spices like cinnamon. Moist and flavorful, this bread is perfect for breakfast, snacking, or dessert. Plus, it's a great way to sneak extra veggies into your diet!
Ingredients
- ¾ cup whole wheat flour
- ¾ cup white flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs, beaten
- ¾ cup sugar
- ½ cup oil (canola or vegetable)
- 2 teaspoons vanilla extract (optional)
- 2 cups grated zucchini or summer squash
If applicable, see notes for estimated amounts (cups, tablespoons, etc.).
Instructions
- Preheat oven to 350°F.
- Clean the kitchen area and wash hands with soap and water.
- Gently rub fresh zucchini or summer squash under cold running water before grating.
- Mix dry ingredients together, flours, cinnamon, baking powder, and baking soda, and set aside.
- Wash hands with soap and water after handling raw eggs.
- Combine beaten eggs, sugar, oil, and vanilla. Beat about 2 minutes.
- Stir in grated zucchini or summer squash.
- Add dry ingredients. Mix until ingredients are moistened, don't overmix.
- Pour into well greased loaf pan (8 1/2 x 4 1/2) or muffin tin.
- Bake 40 minutes for bread, 20 minutes for muffins, or until toothpick comes out clean.
Storage
- Store leftovers at room temperature in an airtight container and use within 4 days.
- If there isn't a plan to consume immediately, freeze in a freezer-grade container or bag and used within 3 to 4 months for best quality.
Video
Notes
- For a low-fat option, reduce the amount of oil in the recipe by half and replace it with applesauce. Add applesauce during Step 6 with the other wet ingredients.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
