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.
Servings 8
Calories 200kcal
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