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Author Notes: Adapted from The Kitchn, this is zucchini bread the way I prefer it--minimally sweet, warmly spiced, with a savory edge from olive oil and a bit of whole wheat. Squeezing excess water out of the zucchini makes for a lighter, less gooey cake texture (and lets you cram more zucchini in). Like all quickbreads, this keeps amazingly well in the freezer, and leftover slices are fabulous toasted with a swipe of peanut butter. —ieatthepeach
Makes one 9x5 loaf
- 1 1/4 pounds zucchini (about 3 medium)
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground or freshly grated nutmeg
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 1/2 cup canola oil
- 1/4 cup extra virgin olive oil
- 1/2 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup toasted chopped walnuts (optional)
- Preheat the oven to 350º F, and position an oven rack in the middle. Grease and flour a 9×5 loaf pan, or grease and line with parchment paper. Set aside.
- Trim the ends of the zucchini, and coarsely grate using a box grater or food processor. Transfer the zucchini to a bowl lined with a clean kitchen towel or several layers of cheesecloth. Gather up the cloth into a bundle and squeeze out as much excess liquid as possible. Set aside.
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
- In a medium mixing bowl, whisk together canola oil, olive oil, brown sugar, granulated sugar, eggs, and vanilla extract. Pour the wet ingredients over the dry ingredients. Mix until about half-combined, then add the drained zucchini and walnuts (if using). Mix just until the last streaks of flour are incorporated.
- Transfer the batter to the prepared loaf pan and gently even out the top. Bake for 1 hour to 70 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Remove the pan from the oven and transfer to a cooling rack. Let the bread cool in the pan on the rack for 10-15 minutes, then turn it out onto the rack and let cool completely.
- Wrap leftovers tightly in plastic wrap, then in aluminum foil. The bread will keep at room temperature overnight, in the refrigerator for up to a week, or in the freezer for up to 3 months.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast