Recipe courtesy of Food Network Kitchen

Zucchini Bread

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Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.
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  • Level: Easy
  • Total: 2 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
  2. Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.  
  3. Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.  
  4. Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
  5. Let cool completely in the pan on a wire rack. 

Cook’s Note

When measuring flour, we spoon into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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