Tiny New York Kitchen

Work With What You Got

Easy Zucchini Bread

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Easy Zucchini Bread

I love zucchini so I usually have plenty on hand which I sauté in butter to go with whatever main dish that I’m making. For some reason I had lots of extra zucchini on hand and didn’t want it to go bad which is how I decided to make this delicious, easy zucchini bread. It marries well with my weekend morning coffee.

INGREDIENTS

1 1/2 Cups Unbleached Flour

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Allspice

1/2 Teaspoon Baking Soda

1/4 Teaspoon Baking Powder

1/2 Teaspoon Kosher Salt

1 Beaten Egg (Room Temperature)

1 Cup Sugar

1 Cup Unpeeled Grated Zucchini

1/4 Cup Olive Oil

Preheat oven to 350 degrees. Grease an 8x4x2 inch loaf pan or a square glass baking pan. In a medium-size bowl combine flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and kosher salt. Make a well in center of flour mixture. In a separate medium-size bowl combine egg, sugar, oil, and grated zucchini. Add zucchini mixture all at once to flour mixture and stir just until moist. Batter will be lumpy. Pour batter into prepared loaf pan. Place into oven and bake for 50 minutes to 1 hour. Remember that all ovens heat differently. Remove from oven and cool in pan for 10 minutes. Remove from loaf pan and cool completely on a wire rack. Makes 1 loaf.

Categories: General
Victoria Glavin Hart

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