Zucchini Bread falls into the “quick breads” category. Breads that are leavened by baking powder or baking soda instead of yeast are called quick breads. Within the category of quick breads there are several mixing methods. This zucchini bread uses the muffin method, the easiest mixing method there is.
Start with a few fresh garden zucchinis. They are abundant at Farmer’s Markets in late summer, and available year round at the grocery store. Wash, cut off the end, and start grating. I prefer an old fashioned box grater. It produces long strands, and takes less time to clean than the food processor. You can grate two cups of zucchini in a few minutes. While you’re at it, grate a few extra cups and freeze 2 cup portions in resealable bags.
The muffin method is a few easy steps: whisk together the dry ingredients, whisk together the wet ingredients, and add the wet to the dry. Stir the two together together but do not overmix. The goal is not a smooth batter. Mix just until all of the dry ingredients are moistened.
I like to add a spice blend of cinnamon, allspice, nutmeg, and ground gloves. I also add orange zest to bring out those spices.
This recipe makes about 3 pounds of batter. I prefer a smaller loaf and can make 4 loaves using pans that are 5” x 2.5” (bottom measurements). Coat the insides completely with baking spray and fill each with 12 ounces of batter.
Bake at 350° and set the timer for 40 minutes. Resist the urge to open the oven or rotate the pan before 40 minutes. The photo below on the right was taken at 30 minutes. It is still soft in the center and could sink if it were moved.
After 40 minutes, rotate and allow to bake another 10 minutes or so. The bread is finished when it is golden brown, pulls away from the sides of the pan and is set up in the center. It should spring back when touched, or a toothpick inserted in the center will come out clean.
Allow the loaves to cool completely before serving.
Zucchini Bread
1 cup Vegetable oil
2 cups Sugar
3 Eggs
2 tsp Vanilla
2 cups Shredded Zucchini
1 medium Orange zest
3 cups Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon Spice Blend
Whisk together the oil, sugar, eggs & vanilla until mixed well.
Stir in the zucchini and orange zest.
Whisk together the remaining dry ingredients.
Fold the dry ingredients into the batter.
Spray 4 small loaf pans (5 inch) with baking spray.
Scoop 12 ounces of batter into each loaf pan.
Pans should be about 2/3 full. Place loaf pans on sheet pan.
Bake at 350° for 40 minutes.
Gently rotate and bake another 10 minutes, until the center is set and the edges begin to pull away.
Allow bread to cool in the pan 5-10 minutes.
Remove from pan and allow to cool completely before wrapping.
Did I mention how well Zucchini Bread, or any quick bread, goes with morning coffee? And outside? Even better!