Name: Zucchini Bread
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 6 to 8 servings
Ingredients: Canola nonstick cooking spray, for greasing the pan; 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly; 1/3 cup vegetable oil; 1 teaspoon pure vanilla extract; 2 large eggs; One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups); 1 1/2 cups all-purpose flour (see Cook's Note); 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt

Directions

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24m Easy 98%

CLASS

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.
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 into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
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.
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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