Preheat the oven to 350°, and then butter and flour an 8.5 x 4.5-inch loaf pan. Shred zucchini with a box grater and place in a small mesh strainer. Press out excess liquid out.
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Prep the Zucchini
2
Mix eggs, sugar, vanilla extract, and oil in a mixing bowl. Add flour, baking powder, baking soda, cinnamon, and salt to a separate bowl, and stir to combine the dry mixture.
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Make the Batter
3
Whisk the dry mixture into the wet mixture and stir until well combined. Add in drained zucchini and mix well.
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Mix Everything Together
4
Pour the batter into the prepared pan and bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes out clean.
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Bake the Bread
Yes! This recipe does double duty for Zucchini Bread and Zucchini Muffins! For Muffins...
1. Preheat oven to 425°. Place a spoonful of the batter into each cupcake liner, filling no more than halfway.2. Bake the muffins for 5 minutes at 425° and then drop the temperature down to 375° for an additional 20-25 minutes, or until a cake tester comes out clean. Every oven is different, so it may take up to 35 minutes, but check the muffins regularly after the 20 minute mark.