This zucchini bread recipe is delicious and moist — it's a great way to use up all the zucchini your garden produces. Shred the zucchini first, and let it sit in a colander to drain while putting the other ingredients together. I use very large zucchini from my garden and cut out all the seeds. Use any leftover shredded zucchini to make fritters.
Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups whole wheat flour
- 1 cup white sugar
- 1 cup light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 4 eggs , lightly beaten
- 1 cup vegetable oil
- 1 tablespoon lemon juice
- 3 cups shredded zucchini , squeezed dry
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
Mix flours, sugars, baking soda, nutmeg, cinnamon, and salt together in a large bowl. Fold in the following ingredients, one at a time and with a rubber spatula, in the order listed: vanilla, eggs, vegetable oil, lemon juice, and zucchini. Divide the mixture between two loaf pans.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 65 to 75 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
Per serving
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