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
10 to 12
white whole-wheat flour
olive oil (a more neutral flavored oil can be substituted here, like sunflower or canola oil)
In This Recipe
Preheat the oven to 180 degrees Celsius.
Mix the dry ingredients (flour through salt) together. Set aside.
Fork-whisk the sugar and oil together until incorporated. Add the eggs and vanilla extract and whisk vigorously (about two minutes).
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!
Add the grated zucchini. The batter should become significantly wetter.
Add the remaining half of the flour mixture. Mix in the candied ginger.
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.