zucchini bread

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups shredded zucchini (about 3 medium zucchini)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the shredded zucchini and nuts (if using).
7. Pour batter into the prepared baking pan and spread evenly.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• For extra moisture, add 1/4 cup of sour cream or plain yogurt to the batter.
• Shredding your own zucchini is recommended for best texture.
• Store cooled zucchini bread tightly wrapped at room temperature for up to 5 days, or freeze for longer storage.
• To prevent a green hue, add 1 tablespoon of lemon juice to the batter.