Zucchini Bread

Ingredients

• 1 tablespoons unsalted butter – for greasing pan
• 2 cups zucchini – grated (lightly packed)
• 1 cups granulated sugar
• 2 large eggs – at room temperature
• 0.5 cups neutral oil – such as vegetable or canola
• 1.5 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoons baking soda
• 0.5 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons fine salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with the unsalted butter and line it with a parchment sling, leaving overhang for easy lifting.
2. Grate the zucchini on the large holes of a box grater. Measure 2 cups lightly packed. Let it sit 5 minutes, then gently squeeze by the handful to remove excess surface moisture (do not wring completely dry).
3. In a large bowl, whisk the granulated sugar and eggs until smooth and slightly thickened, 30–45 seconds. Whisk in the neutral oil and vanilla extract until emulsified.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and fine salt.
5. Add the dry ingredients to the wet. Fold with a spatula just until a few dry streaks remain.
6. Fold in the grated zucchini until evenly distributed and no dry flour remains; the batter will be thick.
7. Scrape the batter into the prepared pan, smooth the top, and tap the pan firmly on the counter a few times to release air bubbles.
8. Bake until the loaf is risen, deeply golden, and a toothpick inserted in the center comes out clean or with just a few moist crumbs, 50–60 minutes. An internal temperature of 200–205°F is another doneness cue.
9. Cool in the pan on a rack for 10 minutes, then lift the loaf out using the parchment and cool completely on the rack, at least 1 hour, before slicing.
10. Slice with a serrated knife. Store wrapped at room temperature for up to 3 days, or freeze well-wrapped slices for up to 2 months.