my favorite zucchini bread, updated


Zucchini bread is one of my favorite treats to bake, for three reasons: 1) My recipe is very forgiving. Swaps can easily be made without compromising its sweet, cinnamon flavor or fluffy texture; 2) The bread is full of good-for-you ingredients; and 3) I love to eat it! Below is an updated version of my favorite zucchini bread recipe. While the latter recipe is still delicious, I have consistently changed just a few things, and I wanted to share the recipe I frequently use.

My Favorite Zucchini Bread, updated

  • 2 1/2 cups zucchini, grated
  • Oil: 3/4 cup extra-virgin olive oil + 1/4 cup canola or vegetable oil
  • 1 1/3 cups organic evaporated cane juice or standard white sugar
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 cups (white) whole-wheat flour
  • 1/4 cup ground flaxseed
  • 1/4 wheat germ
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 Tablespoon ground cinnamon
  1. Pre-heat oven to 350 degrees Fahrenheit. Grease two pans with cooking spray: two loaf pans, two 9″ round pans, or a combination of both.
  2. Stir zucchini, oil, OECJ (sugar), eggs, and vanilla extract together until thoroughly incorporated.
  3. Sift dry ingredients (ground flaxseed and wheat germ may need to be stirred into other dry ingredients due to size); add to wet ingredients and stir until just combined, making sure there are no unmixed “flour clumps.”
  4. Distribute batter between desired two pans. Bake until an inserted toothpick comes out clean: loaf pans for approximately one hour and round pans for approximately 30 minutes.
  5. Allow bread to cool in pans for about 10 minutes before transferring to a cooling rack to cool completely. Store in airtight bag.
Happy Sunday!

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