Ingredients
Method
- Preheat the oven to 350°F; lightly grease four mini loaf pans, or one 8 1/2" x 4 1/2" metal loaf pan; set aside.
- In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
- Add the flour, salt, baking soda, baking powder, and mix until well combined.
- Stir in the shredded zucchini and chocolate chips (optional).
- Pour the batter into the prepared mini loaf pans, or larger loaf pan.
- For mini loafs, bake for 30-35 minutes or until the center is set. For the larger loaf pan, bake for 45-50 minutes, or until the center sets.
- Remove the bread from the oven, and let it cool for 10 minutes in the pan. Finish cooling on a wire rack.
- Once cooled, slice and serve.
- description
Notes
- Don't overmix the batter once the flour is added; mix just until combined to ensure a tender loaf.
- For perfectly shredded zucchini, use the large holes of a box grater. Gently press out excess water with paper towels, but don't wring it dry—some moisture is good.
- If the top browns too quickly, tent the loaf pan loosely with foil during the last 15-20 minutes of baking.
- Store leftover zucchini bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly shredded zucchini, use the large holes of a box grater. Gently press out excess water with paper towels, but don't wring it dry—some moisture is good.
- If the top browns too quickly, tent the loaf pan loosely with foil during the last 15-20 minutes of baking.
- Store leftover zucchini bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.