This zucchini bread recipe is simple - prep will take about fifteen minutes while the oven is preheating, and then you'll be eating zucchini bread or muffins or BOTH in an hour or less.
This zucchini bread recipe originally comes from smitten kitchen (because seriously, that lady can do no wrong) but I have modified it slightly through some trial and error to suit my tastes a little more.
Step 1: What you'll need:
- 2 cups shredded zucchini - don't drain it! Use the large side of a box grater to grate it.
- 3 eggs
- 1 cup vegetable oil
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 2 cups AP flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3 tsp cinnamon
- 1/4 tsp cloves
- 1/2 cup nuts (optional - but if you're gonna use them, I recommend chopped up walnuts, they are the best in zucchini bread!)
You'll also need a muffin tin or a loaf pan. I'm using a 9x5 inch loaf pan and a standard size muffin tin.
And make sure to preheat your oven to 350 F with a rack in the center of the oven. :D
Step 2: Mix the ingredients together in each bowl
Then use the same fork to break the egg yolks and mix together the wet ingredients. (Minus the zucchini for now!) Mix it well - you'll want it to be creamy and light yellow with no patches of bright yellow. It might take a couple minutes. :)