{ Moist & Fluffy Zucchini Bread }

Happy Friday!!!

Earlier this week I made the most delicious zucchini bread.
Really, though. It is so delicious.

For those of you who haven't ever had zucchini bread, make it NOW!
It's basically like an ultra moist, cinnamon-y cake that is acceptable to eat for breakfast.
Sound good?

Here's how it's made...

Just 5 easy steps!

1. Preheat the oven to 350 F and grease a loaf pan.
2. In a medium sized bowl, whisk together the egg, sugars, oil, zucchini, and vanilla.
3. In a larger bowl, combine the flour, baking powder and soda, salt, cinnamon, and nutmeg.
4. Add the wet into the dry and mix with a spatula just until it comes together - don't over mix!
5. Pour the batter into your greased loaf pan and bake for 45 minutes, until a knife comes out clean.

(Tip: You may want to cover the loaf with tinfoil after about 30 minutes of baking, 
so that the top of the zucchini bread doesn't burn.)


1 egg
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
1 cup grated zucchini
2 tsp. vanilla extract
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg

(For a healthier option, try replacing
 1/4 cup of the oil with applesauce.)

{Recipe adapted via Sally's Baking Addiction}


No comments:

Post a Comment