Best Zucchini Bread

Melissa Dianne Pitts

2 cups flour

¾ teaspoon baking powder

¾ teaspoon baking soda

1 teaspoon cinnamon, optional

1 teaspoon kosher salt

1 cup light brown sugar

½ cup granulated sugar

¾ cup vegetable oil

1 teaspoon vanilla extract

2 eggs, lightly beaten

2½ cups grated zucchini, (12 to 16 oz.)

Preheat the oven to 350°F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges.

Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat.

Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above.

Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing.

Alexandra's kitchen

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