Homemade Zucchini Bread

Method10 steps

1. 1

   Step 1: Preheat the oven to 325°F (about 163°C). Have two small loaf pans ready.

2. 2

   Step 2: Put all the grated zucchini and three eggs in a large bowl. Blend them together, then add the 1 cup batter oil and 2 cups sugar.

   Uses 2 cups grated zucchini with skin · 3 eggs · 1 cup canola oil, for the batter · 2 cups sugar

   
3. 3

   Step 3: Mix the wet ingredients until evenly combined, scraping the sides of the bowl as needed.

   Uses Zucchini, egg, oil and sugar mixture

4. 4

   Step 4: In a separate bowl, thoroughly mix all the flour (3 cups), baking soda (1 tsp), salt (1 tsp) and cinnamon (3 tsp).

   Uses 3 cups flour · 1 tsp baking soda · 1 tsp salt · 3 tsp ground cinnamon

5. 5

   Step 5: Add the dry mixture and the ½ cup milk to the wet mixture in alternating additions, stirring between additions until all the measured dry mixture and milk are incorporated.

   Uses Evenly mixed wet ingredients · Flour, baking soda, salt and cinnamon mixture · ½ cup milk

6. 6

   Step 6: Stir just until the batter is even and no pockets of dry flour remain.

   Uses Combined zucchini-bread batter

7. 7

   Step 7: If using the optional walnuts (½ cup), fold the ½ cup chopped walnuts into the batter. Otherwise leave the batter plain.

   Uses Even zucchini-bread batter · ½ cup chopped walnuts, optional

8. 8

   Step 8: Lightly grease both small loaf pans with the separate pan oil. Divide the batter between them, filling each about two-thirds full rather than overfilling; refrigerate any excess batter while the loaves bake.

   Uses Plain or walnut zucchini-bread batter · A little canola oil, for greasing the two loaf pans

9. 9

   Step 9: Bake the two filled pans at 325°F (about 163°C) for about 1 hour, until a toothpick inserted into the center comes out clean and the centers are fully baked. Continue only as needed to reach that endpoint.

   Bake the zucchini loaves · 60 minUses Two filled loaf pans; any excess batter is held separately in the refrigerator

10. 10

    Step 10: Let the baked loaves cool for at least 10 minutes before removing and slicing. Divide the two loaves into 16 portions.

    Cool the zucchini loaves · 10 minUses Baked zucchini-bread loaves