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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from The Bobo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

2 cups finely grated zucchini, from 2 to 3 medium zucchini
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 stick unsalted butter, melted
1/2 cup refined coconut oil*, melted
1 cup granulated sugar
3/4 cup brown sugar
2 large eggs
Directions:
Directions:
Step 1
Preheat oven to 350°F. Grease and line the bottom of 2 standard-size loaf pans with parchment paper; set aside. Place grated zucchini in a fine wire-mesh strainer and press on the zucchini over the sink several times to remove excess moisture; set aside.

Step 2
In a bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. In another bowl, whisk together melted butter, melted coconut oil, granulated sugar, brown sugar, eggs, and pressed zucchini. Add dry ingredients to wet ingredients and mix with a large spoon until no pockets of flour remain. Evenly divide batter between both prepared loaf pans, using a spatula to level the surface of each loaf.

Step 3
Bake until a toothpick inserted into the center comes out clean and the edges of the bread are browned and slightly pulling away from the pan, about 50 minutes. Allow to cool completely before slicing.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour 10 minutes (20 minutes active)
Personal Notes:
Personal Notes:
Toast with some butter or eaten with a cup of coffee for an afternoon snack.

 

 

 

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