Zucchini Loaf

Love What UEAT

Aug 16

2 min read

Zucchini Loaf

A zucchini loaf (also called a zucchini bread) is sweet and moist, made mainly with flour, eggs, oil, warm spices (popular spice is cinnamon) and grated fresh zucchini.

Zucchini loafs bridges summer and fall, originating as a summer harvest baking to use up abundant garden green squash that crosses over into the fall season.

This recipe is one of Nadia’s (Franca’s second daughter and Nancy’s sister) many bakes. She has been baking this yummy recipe for the past 25 years.

It’s the grated zucchini that gives the loaf its moisture and soft texture. The grated zucchini almost melts into the batter during the baking process and does not taste like a vegetable.

Some ideas of common add-ins to the recipe are: chopped walnuts or pecans, chocolate chips, dried fruits or dried cranberries.

A quick, simple, easy to bake and deliciously flavourful loaf that freezes well for up to 3 months and can be kept in the refrigerator for up to 2 weeks. We used a loaf pan, however; you can bake it in a round, square or Bundt pan. All good !

INGREDIENTS: Prep time: 15 minutes

Baking time: 50-60 minutes

Oven temp: 350F (175 C)

Size loaf pan: 9”x5” (approx. 23cm x 13cm)

3 eggs (room temp)

2 cups (400 g) sugar

1 cup (250 ml) neutral oil

2 cups (approx. 240-260 g) grated zucchini (loosely packed)

3 tsps. vanilla extract

3 cups (360 g) all purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 1/2 tsp. ground cinnamon

DIRECTIONS:

1. Grease and flour loaf pan. Set aside. Preheat oven.

2. Wash and pat dry your zucchini. Grate the zucchini. Set aside.

NOTE: if the zucchini releases too much liquid, lightly squeeze out some of the liquid. DO NOT SQUEEZE OUT ALL OF THE LIQUID, as you need to keep some of the liquid to achieve a moist loaf.

3. In a large bowl, sift together the flour, baking soda, baking powder, salt and cinnamon. Set aside.

4. In a separate mixing bowl, beat together the eggs and sugar on medium speed for about 2-3 minutes.

5. Pour in the oil, vanilla extract and add the grated zucchini. Beat till well combined.

6. Scoop in the dry flour mixture (3-4 increments). Mix well in between each addition.

7. Pour batter evenly into the loaf pan.

8. Bake in a preheated 350F (175 C) oven for 50-60 minutes, or until the toothpick has a few moist crumbs clinging to the stick. Bad sign if the toothpick has a wet batter. Continue to bake for a few more minutes.