Zucchini Bread

Though zucchini bread sometimes feels like the forgotten cousin of banana bread, we’re here to say—come summertime, this squash-filled quick bread deserves its time in the spotlight. Not only does zucchini keep a loaf extra moist, it also adds a slightly savory note that prevents it from being too sweet.

Ingredients

Cooking spray

• 2 1/2 c. (300 g.) all-purpose flour
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 3/4 tsp. kosher salt
• 1/2 tsp. baking soda
• 3/4 c. (150 g.) packed light brown sugar
• 1/2 c. (100 g.) granulated sugar
• 1/2 c. (1 stick) unsalted butter, melted, cooled
• 1/2 c. vegetable oil
• 3 large eggs
• 1 tsp. pure vanilla extract
• 3 1/2 c. (315 g.) grated zucchini (from about 2 large or 3 medium)

Directions

Step 1

Preheat oven to 350°. Grease a 9"-by-5" loaf pan with cooking spray. In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda. 

Step 2

In a large bowl, whisk brown sugar, granulated sugar, butter, and oil until combined. Add eggs and vanilla and mix until smooth. Add dry ingredients and fold until just a few streaks remain. Add zucchini and mix until just combined. Pour batter into prepared pan; smooth top. 

Step 3

Bake bread until a tester inserted into the center comes out clean, about 1 hour 15 minutes. Let cool completely before slicing.