Grate, dump and stir: This go-to zucchini bread is super simple--stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest for an easy spin.
Recipe courtesy of Food Network Kitchen
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Zucchini Bread
Total:
2 hr 30 min
(includes cooling time)
Active:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 30 min
(includes cooling time)
Active:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Adjust rack to the middle position and preheat the oven to 325 degrees F.

Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini. 

Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon. 

Bake, rotating 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.  

Cool completely in the pan on a cooling 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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