Homemade Zucchini Bread

By: The Food Hunter

It’s that time of year when zucchini is the star of farmers’ markets, backyard gardens and grocery stores everywhere. One of the most versatile vegetables I know, zucchini can be enjoyed sautéed, baked into bread, mixed with pasta or simply eaten raw. The possibilities are endless with this nutrient-dense vegetable that is rich in both vitamin A and potassium.

If you’re like me and your garden is overproducing this fabulous summer vegetable, give this effortless bread a try.

Homemade Zucchini Bread
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1/2 cup vegetable oil
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 medium zucchini, shredded

Preheat the oven to 350°F (177°C). Grease a loaf pan. 

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pecans together in a large bowl until thoroughly combined. Set aside. 

In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. 

Gently whisk until combined; do not over-mix. Batter will be thick.

Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. You can loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top. 

The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.

Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.