Zucchini Bread
Course:
Bread (sweet)
Ingredients
- 220 grams Plain Flour
- 1 teaspoon Baking Powder
- 1⁄2 teaspoons Baking Soda
- 1⁄2 teaspoons Salt
- 11⁄2 teaspoon Cinnamon
- 1⁄4 teaspoons Nutmeg
- 120 millilitres Vegetable Oil (or melted coconut oil)
- 100 grams Brown Sugar
- 100 grams Sugar
- 2 Egg (room temp)
- 60 grams Applesauce (or sour cream, or yogurt)
- 2 teaspoons Vanilla Extract
- 180 grams Courgette (shredded, not blotted)
- 180 grams Walnuts (or raisins)
Steps
- Preheat the oven to 177°C conventional. Cast Iron: 165°C
- Grease a 9x5" loaf pan.
- In a large bowl: whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until thoroughly combined. Set aside.
- In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined.
- Whisk in the zucchini.
- Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix.
- Fold in any optional add-ins like nuts or raisins. Batter is slightly thick.
- Spread the batter evenly into prepared loaf pan.
- Bake for 55-70 minutes. Cast iron: 80 minutes. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter, or the internal temp is 87-93°C.
- Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. (If cast iron, only cool for 10 minutes.)
- Place the bread on a wire rack to cool completely before slicing.
Source: https://sallysbakingaddiction.com/zucchini-bread/#tasty-recipes-67675