This time of year I usually blindly pick a zucchini bread recipe to make from an online source or a cookbook so I can scratch the itch. I make it once, decide it’s not my favorite, and wait until next year to try again. This time I tested a few, tweaked the one I liked, and finally settled on this recipe. Moist, simple, not ridiculously sweet, with plenty of zucchini (in this case, the yellow variety).
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 TBSP cinnamon
- 1/2 tsp nutmeg
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 3/4 cup coconut oil, melted
- 1 TBSP vanilla
- 2 cups (250g) shredded zucchini
Preheat oven to 350 degrees. Grease one 8.5×4.5″ loaf pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, whisk together sugars, eggs, coconut oil and vanilla. Pour over flour mixture and fold with a rubber spatula until just moistened.
Fold in shredded zucchini until uniform and all the flour has been incorporated. The batter will be stiff.
Scrape into prepared pan – it should fill the loaf pan 3/4 of the way up.
Bake at 350 for 45 minutes. Tent loosely with foil and continue baking for an additional 30 minutes, until no longer doughy in the middle.
Let cool 10 minutes in the pan before turning out.
Makes one loaf. Makes fine muffins too.