Zucchini Bread

If you’re tired of making banana bread, switch it up and make some Zucchini Bread! Don’t let the veg fool you…this quick bread is sweet and delicious served with some yogurt or a thick slab of butter!

Zucchini Bread

Course: Breakfast, Snack
Author: The Mill Town Kitchen

Ingredients

  • 2 1/2 cups Flour
  • 1 1/2 cups Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 cup Canola Oil
  • 1 cup Milk
  • Zest of one Orange
  • 2 tsp Vanilla Extract
  • 1 tbsp White Vinegar
  • 2 cup Finely Grated Zucchini (about 2 zucchinis)
  • 1 cup Chocolate Chips (optional)

Notes

Preheat oven to 350 and grease your bread pan
 
  • With the back of a box grater (the fine side), grate your zucchini onto several layers of paper towels.  Wrap up the grated zucchini and squeeze out all of the water 
  • Using a large bowl, add flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg – whisk until fully combined
  • Using a smaller bowl, add milk, canola oil, orange zest, vanilla, white vinegar and drained zucchini
  • Pour your wet ingredients into the dry and gently fold until fully combined (add your chocolate chips at this stage, if using)
  • Pour your batter into your greased bread pan and gently spread out your batter, if needed
 
Bake at 350 for 65-70 minutes or until a toothpick inserted into the center comes out clean.  This bread is so moist that it’s hard to overbake, so error on the longer baking side.
Cool in the bread pan until it’s just cool enough to touch.  Turn out your zucchini bread and let cool completely on a rack before slicing and serving.
 
 
 

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