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
- 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.
- Stir zucchini, oil, OECJ (sugar), eggs, and vanilla extract together until thoroughly incorporated.
- 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.”
- 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.
- Allow bread to cool in pans for about 10 minutes before transferring to a cooling rack to cool completely. Store in airtight bag.