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Simply Perfect Zucchini Bread by Foodtastic Mom
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Simply Perfect Zucchini Bread

Simply Perfect Zucchini Bread is a great way to use up a bumper crop of fresh zucchini - the bread is moist, delicious and simply perfect.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 200kcal
Author America's Test Kitchen

Ingredients

  • 1 1/2 lbs fresh zucchini shredded and drained
  • 1 1/4 cups light brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups bread flour
  • 1/2 cup whole wheat flour
  • 1 tbsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup ground nuts I used a combo of walnut and macadamia
  • 2 tbsp pineapple sage ground together with the nuts, optional
  • 1 tbsp sanding sugar

Instructions

  • Preheat oven to 325 degrees. Spray a 9x5 bread pan with cooking spray and set aside.
  • Place the shredded zucchini in a large mesh strainer and press on it thoroughly. Press as much liquid out of the zucchini as you can.
  • In a large bowl, whisk together the brown sugar, oil, eggs and vanilla. Fold in the drained zucchini, ground nuts and sage (if using).
  • In a separate bowl, whisk together the flours, cinnamon, salt, baking soda and baking powder.
  • Stir the flour mixture into the sugar and zucchini mixture until well combined.
  • Pour the bread batter into the pan. Sprinkle the top of the loaf with the tablespoon of sanding sugar.
  • Bake the loaf for 60 - 70 minutes or until loaf springs back when lightly touched and/or a toothpick inserted into the center of the loaf comes out clean.
  • Allow the loaf to cool for about 15 minutes in the pan. Remove to a cooling rack and allow to cool completely before slicing and serving.

Nutrition

Calories: 200kcal