Zucchini Bread
By Audrey Plant
Ingredients
1 ½ cups grated zucchini (skin on and do not drain)
1 cup granulated sugar
¼ cup light brown sugar
1/3 cup vegetable oil
2 large eggs
1 ½ teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
Instructions
1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan with non-stick spray.
2. Using the large holes on the box grater, grate zucchini and then run knife over and roughly chop. Do not drain zucchini.
3. Using a large mixing bowl, add grated zucchini, sugar, brown sugar, oil, eggs, and vanilla. Whisk until well combined.
4. Add flour, baking powder, baking soda, salt, and cinnamon to mixing bowl. Using a whisk stir in dry ingredients until just combined, do not over mix.
5. Pour batter into greased loaf pan, baking for 50 to 55 minutes or until golden brown and tooth pick comes out clean.
6. Cool for 10 to 15 minutes. Remove bread from loaf pan. Once cooled completely, slice into thick slices.
Notes:
1. Do not peel or drain zucchini, the more moisture the better.
2. I like to refrigerate bread and serve it the next day.
3. Serve with room-temperature butter and a sprinkle of cinnamon.
