This zucchini bread recipe is delicious and moist — it’s a great way to use up all the zucchini your garden produces. Shred the zucchini first, and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use any leftover shredded zucchini to make fritters.
Ingredients
- ¾ cups all-purpose flour: 1 piece
- ½ cups whole wheat flour: 1 piece
- white sugar: 1 cup
- light brown sugar: 1 cup
- baking soda: 2 tsp
- ground nutmeg: 1 tsp
- ground cinnamon: 1 tsp
- salt: 1 tsp
- vanilla extract: 1 Tbsp
- eggs, lightly: 4 piece (beaten)
- vegetable oil: 1 cup
- lemon juice: 1 Tbsp
- zucchini, squeezed dry: 3 cups (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Mix flours, sugars, baking soda, nutmeg, cinnamon, and salt together in a large bowl. Fold in the following ingredients, one at a time and with a rubber spatula, in the order listed: vanilla, eggs, vegetable oil, lemon juice, and zucchini. Divide the mixture between two loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
