I manage to score two big zucchini. And I mean big – they were 3 lbs each. Luckily, we love zucchini bread. I’m trying out several different recipes to see which ones we like best. This is the first one. It tastes okay warm (plain, with no butter or anything), but tastes 100 times better when it’s cooled completely.
We based this recipe on one I found at the Food Network. We like it with a bit more cinnamon than they recommend.
2 cups unbleached all-purpose flour
1/2 cup packed light or dark brown sugar
6 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
3 large eggs
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups grated zucchini (about 2 medium zucchini)
Turbinado sugar or other crystallized brown sugar, optional
Preheat oven to 350 degrees F. Grease and flour, or spray with non-stick cooking spray, a 9 x 5-inch loaf pan.
Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When well combined, stir in the oats.
Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl then pour the mixture into the well. Combine lightly, then stir in the zucchini. Don’t overmix.
Scrape the batter into the prepared pan, mounding it up in the center. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing.
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