Best Zucchini Bread
This zucchini bread is moist, soft, not too sweet, and oh so delicious. It definitely is the best I have ever made and eaten. And it is super easy to make. If I can do it, you can do it! Time to "hide" those veggies in this wonderful bread, haha.
Servings: 12 people
- 1 1/2 cups all-purpose flour/plain flour 180g
- 2 tsp. ground cinnamon 5g
- 1/2 tsp. salt 2g
- 1/2 tsp. baking soda 2g
- 1/2 tsp. baking powder 2g
- 1 large egg
- 1/2 cup oil vegetable, canola, olive, coconut, etc. (120ml)
- 1 cup white granulated sugar 200g
- 1 1/2 tsp. vanilla extract 7ml
- 1/3 cup sour cream 80g
- 1/2 cup chopped pecans or walnuts 65g
- 1 cup grated zucchini About 1 medium washed and dried zucchini (150g)
Preheat the oven to 325 F/162 C with the main rack in the middle position. Whisk together the dry ingredients, the flour, salt, baking powder, baking soda, and ground cinnamon.
In a large bowl whisk the egg, then add in the oil, vanilla extract, and sugar. Whisk or mix those ingredients together, and then add in the sour cream and mix it in.
Grate the zucchini by hand with a box grater or with a food processor. Add the zucchini and the chopped nuts into the bread batter. Fold the ingredients in and stir, don't use a hand mixer at this point, if you have been using one. The zucchini bread batter is ready.
Take the 8x4 inch bread pan and grease it with shortening or spray it with cooking spray. Then add some flour and tap it all around so the flour covers the whole inside of the pan. Tap out the excess flour. Pour in the batter and bake the bread for 55 to 65 minutes until it is golden brown on top and a toothpick comes out clean when inserted in the middle.
Remove the pan from the oven and allow it to cool for 10 to 15 minutes before removing it from the pan and allowing it to cool completely on a wire rack. Use a cake spatula or butter knife to loosen it from the pan if needed.Serve it plain or spread some butter on it. Enjoy!