Summer's Best Homemade Zucchini Bread
Homemade zucchini bread is a family favorite! Tender slices of bread scented with a few spices and speckled with grated zucchini is downright addicting! It’s made with a handful of simple ingredients and uses up all that summer squash!
Servings: 8 -12 slices
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ¾ teaspoon EACH: kosher salt AND baking powder
- ½ teaspoon baking soda
- ¼ teaspoon EACH: ground nutmeg AND almond extract
- ½ cup vegetable oil or canola, coconut, olive, etc.
- ⅓ cup plain yogurt
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 ¼ cups grated zucchini 1 mediumish
- 2 teaspoons vanilla extract
- Optional: 1 cup of raisins chopped pecans, or chocolate chips, currants, etc.)
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x5 loaf pan with cooking spray, and line with parchment paper in the center for easy lifting; set aside.
- BATTER: In a large bowl whisk together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg and whisk until mixed. In a medium bowl or 4-cup measuring cup, combine the oil, sugar, yogurt, eggs, almond extract and vanilla and whisk until thoroughly combined. Fold the zucchini into the wet ingredients. Then pour the wet ingredients into the dry ingredients and mix. When the batter still has some dry pockets, you can stir in chocolate chips or walnuts/pecans, if desired.
- BAKE: Transfer the mixture to the prepared loaf pan and bake for 48-58 minute for until a toothpick inserted in the center comes out mostly clean with just a few crumbs. Let the bread cool in the loaf pan for at least 30 minutes before transferring to a wire cooling rack.
