Zucchini Bread

Jul 13, 2015 | Blog

zucchini-bread

Zucchini Bread

By Jennifer Segal
Servings: Two 8×4-inch loaves
Total Time: 1 Hour 30 Minutes

Ingredients

  • 3 large eggs
  • 1-3/4 cup granulated sugar
  • 2 cups grated zucchini (you’ll need one medium zucchini, about 10 ounces)
  • 2 sticks (1 cup) unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 2-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts, lightly toasted if desired
  • 1/2 cup currants or raisins (optional)

Instructions

  1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans.
  2. In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine.
  3. In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
  4. Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants (or chocolate chips if using), then divide batter into prepared pans. Bake for 60-70 minutes, or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.
  5. Note: You can also add chocolate chips to this bread. I typically use between ¾ – 1 cup chocolate chips instead of nuts and currants. Whatever combination you use, just be sure total add-ins (nuts, currants, chips) do not exceed 1½ cups.