Name: Zucchini Bread Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3/4 cup granulated sugar; 3/4 cup brown sugar; 1/2 cup unsalted sweet cream butter, melted; 1/4 cup light oil; 1/4 cup full-fat greek yogurt; 2 tsps vanilla extract; 2 eggs, room temperature; 2 cups all-purpose flour; 1 tsp salt; 1 tsp baking soda; 1 tsp baking powder; 1 tbsp ground cinnamon; 1 tsp ground nutmeg; 1 tsp ground cardamom; 2 medium-sized zucchinis, shredded and squeezed

Description

This recipe blends fresh shredded zucchini and warm spices into a perfectly baked loaf of zucchini bread, bringing the garden right into your kitchen.

Ingredients

Scale

3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup unsalted sweet cream butter, melted
1/4 cup light oil
1/4 cup full-fat greek yogurt
2 tsps vanilla extract
2 eggs, room temperature
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
2 medium-sized zucchinis, shredded and squeezed

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Instructions

Preheat the oven to 350*F and grease a 9 x 5 loaf pan.
Mix the granulated sugar, brown sugar, melted butter, light oil, full-fat greek yogurt, eggs, and vanilla extract with a whisk or in a stand mixer.
In a separate bowl, combine the all-purpose flour, salt, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground cardamom with a whisk.
Shred the zucchini with the largest holes on a box grater and squeeze out the excess water or blot between two paper towels.
Stir the shredded zucchini into the dry ingredient bowl and ensure that it is evenly coated with the flour mixture.
Slowly mix the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared loaf pan and top with a sprinkle of granulated sugar.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool on cooling racks in the pan for about 15-20 minutes. Then, remove from the pan and let it cool completely on the cooling racks. Enjoy!

Notes

Removing the excess water from the zucchini is important to ensure a fluffy and not chewy bread.
Be sure not to overmix when adding the dry ingredients to the wet ingredients to avoid a tough bread.
When sprinkling the sugar on top of the prepared loaf, do not add too much, as it weighs down the loaf.
When baking, it may require more time since zucchini bread is a very moist bread. If you need to bake it for additional time, cover the top with aluminum foil to avoid burning.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Appetizer, Breakfast, Dessert, Dinner, Lunch, Side Dish, Snack
Cuisine: American