Zucchini Bread

Name: Zucchini Bread
Yield: Makes one loaf; serves 8-10
Ingredients: ¾ cup (185 g) sugar; 2 tsp baking powder; 1½ tsp ground cinnamon; ½ tsp salt; ¼ tsp baking soda; 1½ cups (190 g) all-purpose flour, plus more for dusting; ½ lb (250 g) zucchini, trimmed; 1 tsp pure vanilla extract; 2 large eggs; ½ cup (125 ml) canola oil

Preparation info

Makes one loaf; serves
8-10

Difficulty
Easy

Appears in

The Breakfast Bible

By Kate McMillan

Published 2018

About

With its abundant moisture and mild squash-like flavor, zucchini works well as an ingredient in quick bread. Don’t drain any accumulated liquid from the grated zucchini, as it adds moistness to the bread. Add a handful of walnuts to the batter just before scraping it into the pan, if you wish.

Ingredients

½ lb (250 g) zucchini, trimmed
¾ cup (185

Vegetarian
Bread

Method

Preheat the oven to 350°F (180°C). Grease and lightly flour three 6-by-3-inch (15-by-7.5-cm) loaf pans or one 9-by-5-inch (23-by-13-cm) loaf pan.

Using the large holes on a box grater, shred the zucchini. You should have about 1 cup (150 g). Set aside.

In a large bowl,