Best Ever Zucchini Bread Recipe | Patti's Famous Zucchini Bread | Doughvember

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

🥗Healthier: seeds

💰Cheaper: chopped oats

Seeds are nut-free and add crunch.

In a bowl, add 2 cups of flour, 1/4 teaspoon of baking powder, 2 teaspoons of baking soda, 1 tablespoon of cinnamon, and 1 teaspoon of salt.

Mix the dry ingredients well and set aside.

In a larger mixing bowl, add 3 eggs, 2 teaspoons of vanilla extract, 1 3/4 cups of sugar, and 1 cup of vegetable oil.

Mix the liquid ingredients together using a hand mixer until well incorporated.

Gradually add the dry ingredients to the wet mixture, stirring with a fork and then mixing again with the hand mixer until just incorporated.

Grate zucchini and measure out 2 cups, then let it drain.

Add the drained zucchini to the mixture and stir in by hand to ensure it's well mixed.

Prepare two smaller disposable bread pans for baking.

Use a measuring cup to pour the batter into the pans, scraping out the last bit with a spoon.

Bake in the oven at 350°F for about 30 minutes, then check for doneness.

After 30 minutes, check the bread; if not done, continue baking for another 10 minutes.

Test the bread with a toothpick; it should come out clean when done.

Let the bread cool in the pan for 15 to 20 minutes before attempting to remove it.

If freezing, wrap the bread in saran wrap while still in the pan, then place it in a Ziploc bag, ensuring to remove as much air as possible.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens