Best Zucchini Bread
A quick and easy zucchini bread that's so moist and full of flavour. A perfect way to use up that summer zucchini.
Equipment
- 2 Mixing bowls
- Whisk
- Spatula
- Box grater
- 8 x 4 inch loaf pan
Ingredients
- 1½ cups all purpose flour 180g
- 1 teaspoon baking soda
- ½ teasapoon baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 egg
- ½ cup oil canola or vegetable
- ¾ cup sugar
- 1 tablespoon vinegar
- 1 cup zucchini finely shredded
- ¾ cup walnuts, chopped or chocolate chips
Instructions
- Preheat oven to 350℉/180℃. Grease and flour an 8 x 4 inch loaf pan. You can also grease and line with parchment paper.
- In a medium bowl whisk together all purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large mixing bowl beat egg. Add oil, sugar, vinegar and zucchini. Stir together well until smooth.
- Using a spatula, fold in the dry ingredients in 2 or 3 stages. Halfway through, add walnuts or chocolate chips. Fold until just combined. Do not over mix.
- Spread batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool loaf in pan for at least 10 minutes before removing. Serve warm.
Notes
You can use half whole wheat and half all purpose flour for added nutrition.
You can bake this in a 9 x 5 inch pan, only your loaf will turn out a little thinner and may take a few minutes less to bake.