Zucchini Bread

Instructions

1. Step 1

   Preheat the oven to 175°C.

   Timer: 15 min (fixed)

   Cookware: oven — 175°C

2. Step 2

   Coarsely grate the zucchini into the mixing bowl, leaving its moisture in the bowl. Whisk in the egg, granulated sugar, and 110.0 ml vegetable oil until glossy and evenly combined.

   Parallel with step: 1

   Ingredients used: 2.0 piece Egg, 150.0 gr Granulated Sugar, 110.0 ml Vegetable Oil, 250.0 gr Zucchini

   Cookware: Box Grater, mixing bowl, whisk

3. Step 3

   Add the all-purpose flour, baking soda, ground cinnamon, and salt, then fold with the rubber spatula just until no dry flour remains. Disperse the baking soda thoroughly and avoid overmixing; it will provide modest heat-driven lift during baking.

   Parallel with step: 1

   Ingredients used: 190.0 gr All-Purpose Flour, 5.0 gr Baking Soda, 3.0 gr Ground Cinnamon, 2.0 gr Salt

   Cookware: mixing bowl, rubber spatula

4. Step 4

   Use the rubber spatula to coat a 23 x 13 cm loaf pan with the remaining 10.0 ml vegetable oil, then scrape in the batter and level the top.

   Parallel with step: 1

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: loaf pan, mixing bowl, rubber spatula

5. Step 5

   Bake at 175°C until the loaf is deeply golden, the top is dry and set, and the center springs back when gently pressed, about 60 minutes.

   Timer: 60 min (fixed)

   Cookware: loaf pan, oven — 175°C

6. Step 6

   Rest the baked loaf in the loaf pan for 20 minutes, then turn it out onto the wire cooling rack.

   Timer: 20 min (fixed)

   Cookware: loaf pan, Wire Cooling Rack

7. Step 7

   Cool the loaf on the wire cooling rack for 30 minutes before serving so the crumb finishes setting.

   Timer: 30 min (fixed)

   Cookware: Wire Cooling Rack