Zucchini Bread
This soft zucchini bread blends rich brown sugar, warm cinnamon, and fresh grated zucchini into a foolproof quick bread that stores beautifully in the freezer.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins
- Yield: 12
Ingredients
Scale
- 2 cups all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup buttermilk
- 2 cups grated zucchini loosely packed (about 2 medium or 1 large zucchini)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and lightly coat with nonstick spray.
- In a small bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.
- In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and creamy.
- Mix in the eggs and vanilla extract, followed by the buttermilk and freshly grated zucchini, stirring until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, wrap the zucchini bread tightly in plastic wrap and return it to the loaf pan for storage.
Find it online: https://www.zaynkitchen.com/zucchini-bread/