Sami’s Zucchini Bread (Edit)

Components

Ingredients

  • 2 cups (250g) flour

  • ¾ teaspoon baking powder

  • ¾ teaspoon baking soda

  • 1 tsp. kosher salt

  • 1 cup (200g) light brown sugar

  • ½ cup (100g) granulated sugar

  • ¾ cup (164g) vegetable oil

  • 1 teaspoon vanilla extract

  • 2 eggs, room temperature

  • 2½ cups grated zucchini, gently press out excess moisture with hands, but don’t aggressively squeeze

Directions

  • Preheat the oven to 350˚F.

  • Prepare a 9x5 inch loaf pan with non-stick spray or the butter & flour method.

  • Add all the ingredients to a bowl, except for zucchini. Stir to incorporate. It should be thick.

  • Add shredded zucchini to the mixture, and stir until combined. It will become thinner and easy to pour.

  • Pour into the prepared pan. Bake until a toothpick comes out clean, about 65-75 minutes.

  • The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter. If the loaf is getting too dark, you can add a foil tent for the last 10-15 minutes.