RCI-BR.003.0406.001
Sweet, Moist, Wholesome Zucchini Bread
Sweet, Moist, Wholesome Zucchini Bread from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 1/2 cups
- rounded teaspoon of baking powder1 unit
- 1/2 teaspoon
- 1/4 teaspoon
- 2 teaspoons
- 1/4 teaspoon
- 2 unit
- 1 cup
- 1/2 cup
- 1 teaspoon
- of lightly packed grated zucchini1 cup
- 1/2 cup
- of nuts (optional)1/2 cup
Method
1
Preheat oven to 350°F (175°C) and grease a loaf pan with vegetable oil or butter.
2
Whisk together white flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg in a medium bowl until evenly combined.
3
Beat eggs and sugar together in a large bowl until light and pale, approximately 2-3 minutes, then add vegetable oil and vanilla extract and mix until well incorporated.
4
Fold the dry ingredients into the wet mixture gently using a spatula until just combined, being careful not to overmix.
5
Stir the lightly packed grated zucchini into the batter until evenly distributed, then fold in raisins and nuts if using.
6
Pour the batter into the prepared loaf pan and smooth the top with the back of a spoon.
7
Bake in the preheated oven for 50-55 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
55 minutes
8
Remove from oven and allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.