Classic Zucchini Loaf
User Reviews
4.3
Classic Zucchini Loaf
Description
The Classic Zucchini Loaf offers a straightforward approach to incorporating fresh zucchini into a baked bread. Grated zucchini is combined with a dry mixture of flour, sugar, baking powder, and salt, while eggs and vegetable oil provide moisture and richness. The batter is stirred just enough to combine, preserving some lumps that help create a tender texture upon baking.
After pouring the batter into a greased loaf pan, it is baked at 350°F (180°C) for about 50 to 60 minutes until a toothpick inserted near the center comes out clean. Cooling the loaf in the pan briefly before transferring to a rack prevents the bottom from becoming soggy. A dusting of powdered sugar before serving adds a touch of sweetness and visual appeal.
This loaf makes a satisfying snack or breakfast bread with a subtle vegetable flavor and moist consistency. It accommodates room temperature ingredients for even mixing.
Storage advice includes wrapping cooled bread at room temperature for 3-4 days or refrigerating for up to a week. It also freezes well up to 3 months when wrapped tightly in plastic wrap and foil.
Ingredients
- 1 1/2 cups flour
- 3/4 cups sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large egg room temperature
- 1/3 cup vegetable oil
- 1 cup zucchini grated, approximately 1 medium, do not squeeze out liquid, room temperature
Instructions
- Pre heat oven to 350F (180C). Grease a 9 inch (22 cm) loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder and salt.
- In a medium bowl beat eggs slightly with a fork, stir in oil and zucchini and combine. Stir the egg mixture into the flour mixture and stir just until moistened. Do about 15-16 stirs. The batter will be lumpy do not over stir.
- Spoon the batter into the prepared loaf pan. Bake for approximately 50-60 minutes, check for doneness with a toothpick. Let the bread cool in the pan for about 5-8 minutes then move to a wire rack to completely cool, this will keep the bread from becoming soggy on the bottom. Sprinkle with Powdered Sugar if desired before serving. Enjoy.
Notes
- Allow ingredients to come to room temperature about 60 minutes before mixing to ensure even batter consistency.
- Wrap cooled zucchini loaf in plastic wrap or foil to store at room temperature for 3-4 days or refrigerate for up to a week.
- For longer storage, freeze wrapped zucchini loaf in plastic and foil in a freezer-safe container for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 131mg | 5% |
| Potassium | 155mg | 3% |
| Sugar | 15g | 30% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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