American 60 min

Zucchini Bread

Name: Zucchini Bread
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking soda; ½ teaspoon baking powder; 1½ teaspoons cinnamon; ½ teaspoon nutmeg; ½ teaspoon salt; 2 large eggs; ½ cup vegetable oil; 1 teaspoon pure vanilla extract; 2 cups zucchini, grated and squeezed dry (about 2 medium zucchini); ½ cup walnuts, roughly chopped; ½ cup mini chocolate chips

bakinghealthy

Ingredientsfor 2

290

Cal

Protein

42g

Carbs

12g

Fat

12 cups all-purpose flour
21 cup granulated sugar
31 teaspoon baking soda
4½ teaspoon baking powder
51½ teaspoons cinnamon
6½ teaspoon nutmeg
7½ teaspoon salt
82 large eggs
9½ cup vegetable oil
101 teaspoon pure vanilla extract
112 cups zucchini, grated and squeezed dry (about 2 medium zucchini)
12½ cup walnuts, roughly chopped
13½ cup mini chocolate chips

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Instructions

1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan. The single most important step: grate the zucchini, then wrap in a clean kitchen towel and squeeze out as much liquid as possible — excess moisture will make the bread gummy and prevent it from rising properly.
2
Whisk flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. In a separate bowl, whisk eggs, oil, and vanilla until smooth. Fold the wet ingredients into the dry until just combined. Fold in the squeezed zucchini, walnuts, and chocolate chips.
3
Pour batter into the prepared pan. Bake at 350°F for 55–65 minutes until a toothpick inserted in the center comes out clean and the top is golden brown and domed. If the top browns too quickly after 40 minutes, tent loosely with foil. Cool in the pan 10 minutes, then turn out onto a rack. Slice only when completely cool.