Wholesome Zucchini Bread
Yield: One 9” x 5” Loaf
Degree of difficulty: 20 minutes
Bake Time: 1 hour – 1 ½ hours
Ingredients
2¼ cups (315g) Cup4Cup Wholesome Flour
¼ teaspoon (1g) Baking powder
1 teaspoon (4g) Baking soda
1½ teaspoon (4g) Ground cinnamon
1 teaspoon (3.5g) Kosher salt
3 Large eggs, room temperature
1¾ cups (350g) Granulated sugar
1½ teaspoon (7.5g) Vanilla extract
1 cup (195g) Vegetable oil
3 cups (345g) Zucchini, grated
Vegetable oil spray
Instructions
- Preheat oven to 350°F. Prepare loaf pan with parchment paper and vegetable oil spray. Combine Cup4Cup Wholesome Flour, baking powder, baking soda, cinnamon, salt and set aside.
- In a large mixing bowl, whisk eggs and sugar until pale yellow in color. Slowly stream in oil and blend until sugar is dissolved. Add vanilla extract and grated zucchini to wet ingredients.
- Fold in dry ingredients and mix until incorporated and batter is smooth. Spread batter evenly into loaf pan. Bake for 1 hour to 1 hour 15 minutes until loaf is golden brown and springs back when pressed in the center. Cool for 10 minutes before transferring to wire rack.