Summer
Zucchini Loaf
What to bake when August hands you more zucchini than anyone asked for.
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Yield
- One 9 by 5 inch loaf
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 1 1/2 cups grated zucchini, lightly packed
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 tsp vanilla
Steps
- Heat the oven to 175 C (350 F) and grease a 9 by 5 inch loaf pan.
- Squeeze the grated zucchini gently in a clean towel to shed the loosest water; do not wring it dry.
- Whisk the flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- In a second bowl, beat the eggs, oil, sugar, and vanilla until smooth, then stir in the zucchini.
- Fold the dry mix into the wet until just combined. Pour into the pan and bake 55 to 65 minutes, until a skewer comes out clean.
- Cool in the pan 10 minutes, then turn out onto a rack.
Notes
No need to peel the zucchini. The loaf freezes well wrapped tight for up to two months.
Pairing Good plain, better with a thin layer of salted butter.
Start with the harvest
This recipe is tied to zucchini. Browse farmers markets in Ontario.
Tools
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- 9 by 5 inch loaf pan
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