Description

A moist, spiced loaf cake made with shredded zucchini, brown sugar, and cinnamon. The perfect balance of sweetness and texture pairs well with butter or coffee. This easy one-bowl recipe yields a tender snack perfect for weeknights.

Ingredients

All-purpose flour 1 ½ cups (186g)
Baking powder ½ teaspoon
Baking soda ½ teaspoon
Salt ½ teaspoon
Vegetable oil ½ cup (119ml)
Brown sugar ¾ cup (150g)
Granulated sugar ⅓ cup (50g)
Eggs 2 large
Vanilla extract 1 teaspoon
Cinnamon 2 teaspoons
Zucchini 1 ½ cups (152g)

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Instructions

Preheat oven to 350°F (175°C)
Grease 8×4-inch loaf pan with nonstick spray
Whisk flour, baking powder, baking soda, and salt in small bowl
In large bowl, mix oil, brown sugar, granulated sugar, eggs, vanilla, and cinnamon until smooth
Add shredded, squeezed zucchini to wet mixture and stir
Gradually add dry ingredients to wet, folding until just combined
Scrape batter into prepared pan and smooth top
Bake 55-65 minutes until golden and toothpick inserted in center comes out clean
Cool 10 minutes in pan before transferring to wire rack

Notes

For gluten-free flour, use 1.25 cups zucchini and substitute ¾ tsp baking soda for the ½ tsp baking powder
Room-temperature eggs ensure smooth emulsification
Store in airtight container for up to 3 days
Canola or grapeseed oil recommended for neutral flavor

Prep Time: 15
Cook Time: 60
Category: Bread recipes
Method: Baking
Cuisine: American