Zucchini Bread

Instructions

1. Step 1

   Heat the oven to 175°C. Line the loaf pan with parchment paper, leaving enough overhang to lift out the bread.

   Cookware: loaf pan, parchment paper

2. Step 2

   Coarsely grate the zucchini and set it aside.

   Ingredients used: 250.0 gr Zucchini

   Cookware: Box Grater

3. Step 3

   Whisk the flour, baking soda, baking powder, cinnamon, and salt together in the medium mixing bowl.

   Ingredients used: 190.0 gr All-Purpose Flour, 2.0 gr Baking Powder, 5.0 gr Baking Soda, 3.0 gr Fine Salt, 4.0 gr Ground Cinnamon

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Whisk the sugar, eggs, oil, and vanilla in the large mixing bowl until smooth and evenly blended.

   Ingredients used: 2.0 piece Egg, 150.0 gr Granulated Sugar, 120.0 ml Neutral Oil, 5.0 ml Vanilla Extract

   Cookware: Large Mixing Bowl, whisk

5. Step 5

   Add the dry mixture to the wet mixture and fold until only a few streaks of flour remain.

   Cookware: Large Mixing Bowl, Medium mixing bowl, rubber spatula

6. Step 6

   Fold the prepared zucchini into the batter just until evenly distributed.

   Cookware: Large Mixing Bowl, rubber spatula

7. Step 7

   Spread the batter in the lined loaf pan. Bake at 175°C until a skewer inserted in the center comes out without wet batter and the center reaches at least 93°C, about 50–60 minutes.

   Timer: 55 min (fixed)

   Cookware: loaf pan, rubber spatula

8. Step 8

   Cool the bread in the pan for 15 minutes, then lift it out and cool on the wire rack for at least 30 minutes before slicing.

   Timer: 45 min (fixed)

   Cookware: loaf pan, parchment paper, Wire Cooling Rack