The other day, my dad's friend had given us a whole bunch of vegetables that was grown in his son's garden!-including tomatoes, cucumbers, and zucchinis. I love locally grown foods and get so excited when I cook/bake with them. Because we now have a couple of giant zucchinis, we were thinking of ways to use them up and came to the realization of "Oh my gosh! Let's make zucchini bread!". I have never had zucchini bread before but my mom loves it. This was my first time baking it and it was a bit different to make compared to my usual desserts. So here I am writing this blog post as I am patiently waiting for the finished zucchini bread to cool on top of the oven.
1 1/2 cups unbleached all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 + 1/8 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup + 1/8 cup white sugar
1/3 cup vegetable oil
1/8 cup non-dairy milk
1 teaspoon vanilla extract
1 3/4 cups grated zucchini
BLOG POST INTERRUPTION!!! - I JUST CUT AND ATE A PIECE OF THE BREAD AND OH MY GOSH IT'S AMAZING! I'M A FAN.
I made one loaf with this recipe but, to make 2 loaves, just double the amounts of the ingredients. I used a 8.5 x 4.5 inch loaf pan to bake in.
Preheat the oven to 325 degrees F and lightly grease the loaf pan.
Prepare the dry ingredients in a bowl by mixing together the flour, salt, baking soda, baking powder, and cinnamon. Set aside for now.
In a separate bowl, add in the sugar, oil, non-dairy milk, and vanilla extract. Whisk these ingredients together for about 1-2 minutes or until it becomes thick and syrupy.
Pour the syrup like mixture into the bowl with the dry ingredients along with adding in half of the grated zucchini. Mix until the ingredients are well combined and then fold in the rest of the grated zucchini.
Spoon the batter into the loaf pan (aim for the middle of the pan as the batter will fill out evenly into the side areas)
Bake the loaf in the oven at 325 F for 60-70 minutes or until golden brown. A great way to check to see if the inside of the bread is cooked is to stick a toothpick in the bread and pull it out slowly. If the toothpick is clean, the bread is fully cooked!
Remember to let the loaf to cool before flipping it out of the pan and onto a cooling rack or serving plate.