Zucchini Bread


Vegetable oil spray

1 cup whole wheat flower

1 cup all-purpose flour

1 tsp salt

1 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

½ tsp ground nutmeg

1 cup packed brown sugar

2 large eggs

¼ cup vegetable oil

1 tsp vanilla extract

1 ½ pounds zucchini


· 8 ½- by-4 ½-inch metal loaf pan

· 2 bowls

· Whisk

· Chef's knife

· Cutting board

· Box grater

· Dish towel

· Rubber spatula

· Toothpick

· Oven mitts

· Cooking rack


1. Adjust oven rack to middle position and heat oven to 325 degrees. Spray inside bottom and sides of 8 ½-by-4 ½-inch metal loaf pan with vegetable oil spray.

2. In medium bowl, whisk together whole-wheat flour, all-purpose flour, salt, cinnamon, baking powder, baking soda, and nutmeg.

3. In large bowl, whisk together brown sugar, eggs, oil, and vanilla.

4. Use chef’s knife to trim off ends of zucchini. Shred zucchini on large holes of box grater and squeeze dry in dish towel. Transfer zucchini to bowl with brown sugar mixture. Use rubber spatula to stir until combined.

5. Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour visible. Do not over mix.

6. Use rubber spatula to scrape batter into greased loaf pan and smooth top.

7. Place loaf pan in oven. Bake until zucchini bread is golden brown and remove zucchini bread from pan. Let the bread cool on cooling rack for at least 1 hour. Transfer to cutting board, slice, and serve.

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