ZUCCHINI BREAD
One 9 × 5-inch loaf
For Carrot Bread, replace the grated zucchini with 1 ½ cups grated carrots.
Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.
Whisk together in a medium bowl:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
Blend well in a large bowl:
- ¾ cup (150g) sugar
- 2 large eggs, beaten
- ½ cup (105g) vegetable oil
- 1 teaspoon vanilla
- ½ teaspoon salt
Stir the flour mixture into the egg mixture. Add and blend in with a few swift strokes:
- 1 cup grated zucchini
- (1 ½ cups chopped toasted pecans or walnuts or chocolate chips)
Scrape the batter into the prepared pan. Bake until the bread pulls away from the sides of the pan, about 45 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.