Classic Zucchini Quick Bread
Moist, sweet, and simple to bake
Equipment
- 2 standard loaf pans
Ingredients
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 Tbsp. cinnamon
- 2 cups sugar
- 1 Tbsp. vanilla
- 1 cup vegetable oil
- 2 cups shredded zucchini, 1 1/2 to 2 zucchinis
- 8 oz. soft cream cheese, optional for serving
Instructions
- Grease 2 loaf pans. Preheat oven to 350 degrees
- In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- In a stand mixer cream together sugar and eggs. Add in vanilla. Add in vegetable oil. Gradually add in the dry mixture until combined. Add in the shredded zucchini. Pour batter evenly into two loaf pans. Bake uncovered for one hour. Allow to cool before slicing and serving.
Notes
Katie's Tips:
*I always set my time for 5-10 minutes before the end of the baking time to make sure the bread doesn't burn.
*If you start smelling the bread from the oven, it's time to check it's progress.
*I keep leftovers wrapped in saran wrap in the refrigerator. I heat up pieces as needed.
*For some chocolate, try adding in 1/4 to 1/2 cup of semi-sweet chocolate chips to the batter before pouring into the pans.