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Prep time
10 minutes
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Cook time
55 minutes
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Serves
10 to 12
Author Notes
Moist, healthy-ish and laden with ginger, this is my go-to zucchini bread that requires very little time and effort to get on the table. The candied ginger adds a nice little punch, and elevates the loaf from just a simple quick bread. —a292
Ingredients
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2 cups
white whole-wheat flour
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2/3 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/2 teaspoon
cinnamon
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1 dash
nutmeg
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1 teaspoon
groung ginger
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1 pinch
salt
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1/2 cup
sugar
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1/2 cup
olive oil (a more neutral flavored oil can be substituted here, like sunflower or canola oil)
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2
eggs
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1 splash
vanilla extract
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2 cups
grated zucchini
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3 tablespoons
candied ginger
Directions
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Preheat the oven to 180 degrees Celsius.
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Mix the dry ingredients (flour through salt) together. Set aside.
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Fork-whisk the sugar and oil together until incorporated. Add the eggs and vanilla extract and whisk vigorously (about two minutes).
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Add one half of the flour mixture to the wet ingredients. The batter should be thick and might seem small in volume. That's normal!
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Add the grated zucchini. The batter should become significantly wetter.
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Add the remaining half of the flour mixture. Mix in the candied ginger.
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Pour the batter into a loaf tin and bake for 45 minutes, or until a tester toothpick comes out clean. Let rest in the pan for 15 minutes, and then remove from the pan to cool fully.
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