Finely shred the zucchini using a grater over a mixing bowl and squeeze out some of the moisture (if needed). Then, add the wet ingredients. Stir to combine and set it aside.
Add the dry ingredients to the bowl with the wet ingredients, and stir to incorporate - careful not to overmix. Then, spread the mixture between two prepared loaf pans.
Preheat the oven to 325°F (162℃) and bake the bread uncovered for 1 hour.
Let the zucchini bread cool for at least 10 minutes before serving.
Notes
Yields: 2 LoavesExpert Tips:
Use room temperature ingredients to ensure they incorporate and cook perfectly.
Spoon and level the ingredients into the measuring cups for accuracy.
Gently stir the batter until the ingredients are combined; overmixing will develop the gluten in the flour and make the bread tough. It's okay if there are a few lumps in the batter.
To ensure the bread doesn't stick to the pan, grease it with butter or cooking spray, and dust it lightly with flour. Alternatively, use parchment paper to line the pan for easy removal.
Ovens vary, and so will cooking times. Insert a toothpick or fork into the center of the bread to check if it comes out clean or with a few moist crumbs. If it's clean, the bread is ready. If not, continue baking for a few more minutes and check again.
Slide a butter knife around the edge to loosen up the bread to serve.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.