Zucchini Bread Recipe

Carrie Vasios Mullins
Zucchini Bread Recipe

A moist, spiced bread is a great way to use up summer zucchini.

Adapted from Smitten Kitchen

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  • Yield:8
  • Active time: 20 minutes
  • Total time:one hour, ten minutes

Ingredients

  • 1 1/2 cups flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 extra large egg
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 cup grated zucchini
  • 1 teaspoon vanilla extract

Directions

  1. 1.

    Preheat oven to 350° F. Butter and flour an 8 by 4-inch loaf pan. In a medium bowl, whisk together flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt.

  2. 2.

    In a large bowl, whisk together egg and sugar. Add vegetable oil and whisk until well combined. Stir in zucchini, then vanilla extract.

  3. 3.

    Add flour mixture to wet ingredients and stir until well combined. Pour batter into loaf pan. Bake until a cake tester comes out clean, about 50 minutes.

This Recipe Appears In
Wake and Bake: Zucchini Bread
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