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Use this recipe to unload your surplus zucchini harvest on unsuspecting neighbors.
Hands-on: 15 minutesTotal: 1 hour 15 minutes
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp. ground cinnamon
- ¼ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 3 large eggs
- 1 cup canola oil
- 2 cups granulated sugar
- 2 cups grated zucchini
- 1 tsp. vanilla extract
- Preheat oven to 350°F. Coat two 9" × 5" loaf pans with pan spray, and line the bottom and short sides with a strip of parchment.
- Sift together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and salt. Set aside. Beat together eggs, oil, sugar, zucchini, and vanilla. Mix dry ingredients thoroughly into wet.
- Transfer batter to prepared pans, and bake 20 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaves brown too quickly.
- Remove finished bread from oven and cool 10 minutes before removing from pans. Cool on a rack.