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Zucchini Bread

Moist, sweet, and easy -- this seasonal loaf checks all the right boxes for me!
Prep Time10 minutes
Cook Time1 hour
Course: Afternoon Tea, bread, Dessert
Servings: 2 8x4-inch loaves

Ingredients

  • 2 cups ((280g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup avocado oil
  • 1 tablespoon pure vanilla extract
  • 2 cups (300g) shredded zucchini (from 2 young zucchinis)

Instructions

  • Center the oven rack, and preheat the oven to 350°F (180°C). Spray 2 8x4-inch loaf pans with baking spray. (Baking spray contains flour.)
  • In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
    In a separate bowl, whisk together the eggs, oil, and vanilla.
  • Add the wet ingredients to the dry, and stir with a spatula to combine. Fold in the shredded zucchini.
  • Divide the batter among the two prepared loaf pans.
  • Bake until a skewer inserted into the loaves comes out clean -- usually 1 hour. (Don't worry if the loaves don't rise to the top of their pans -- mine never do.) Let the loaves cool for 10 minutes and then unmold them onto a cooling rack. Serve warm or at room temperature with good butter.