I’ve been making this Zucchini Bread for over 25 years. It’s moist, sweet, dense, flavorful and freaking delicious. This is the most delicious zucchini bread, ever.
4cupspacked grated zucchiniabout 1 pound of zucchini - See NOTE 1
2tablespoonssugar for sprinkling on top
Instructions
Preheat oven 350°.
Spray or grease two 9x5 inch loaf pans. See NOTE 2.
Sprinkle the inside of each pan with 1 tablespoon of sugar.
Whisk together flour, cinnamon, salt, baking soda and powder and set aside.
In a large bowl, whisk together the eggs, sugars, oil, vanilla or bourbon. Whisk until it’s nice and smooth, allowing the sugars to “melt” into the other ingredients. Grab a spatula and stir in the grated zucchini until it’s incorporated.
Add in the flour mixture and once it’s mostly incorporated, stir for 50 strokes.
Divide the batter into the two loaf pans and sprinkle each top with one tablespoon of sugar.
Bake for 60 - 70 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for about 10 minutes, then turn out onto a cooling rack. Cool completely before slicing. This zucchini bread tastes better the following day and also freezes well. I’ve actually kept it in the freezer for a year and it tasted amazing.
Notes
NOTE 1: If using large zucchini, slice the zucchini in half and scrape out the seeds prior to grating.There is no need to peel.Grate the zucchini using the large holes of a box grater.Do not squeeze out the moisture in the zucchini. Just grate and add to batter.NOTE 2: Sometimes I use one 9x5 loaf pan and one 9x4 loaf pan. If you choose to do this, the smaller loaf pan is usually done in 60 minutes and I keep the 9x5 in a little longer - 5 - 10 minutes. It depends on how the batter was divided. Just check after 60 minutes with a toothpick and you should be fine.