Zucchini Bread (or muffins)

Zucchini Bread (or muffins)

I love zucchini bread. This bread is perfectly spiced and moist. It tastes even better the next day. Loosely adapted from : Sallysbakingaddiction.com



1 loaf
  1. 1/3 cup vegetable or canola oil
  2. 1/2 cup brown sugar
  3. 1/4 cup granulated sugar
  4. 1 large egg, at room temperature
  5. 1/2 cup plain Greek yogurt, at room temperature (or sour cream)
  6. 1 1/2 tsp. vanilla extract
  7. 1 1/2 cup all purpose flour
  8. 1/2 tsp. baking powder
  9. 1/2 tsp. baking soda
  10. 1/2 tsp. salt
  11. 2 tsp. ground cinnamon
  12. 1/4 tsp. ground nutmeg
  13. 1 cup shredded zucchini
  14. 3/4 cup add ins, such as walnuts, raisins or chocolate chips
  15. 1/4 cup rolled oats (optional for topping)


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    Preheat the oven to 350°F. Spray a 9x5" loaf pan with non-stick cooking spray and set aside. After shredding the zucchini, blot it dry with a few paper towels and set it aside.

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    In a medium bowl, whisk together the oil, brown sugar, granulated sugar, egg, yogurt and vanilla until combined. Set aside.

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    In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the wet ingredients to the dry and use either a wooden spoon or a rubber spatula to stir together until just combined. Then fold in the zucchini and the add in of your choice (I usually use walnuts).

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    Pour the batter into the prepared loaf pan and sprinkle the rolled oats evenly over the top of the batter. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Check the bread about halfway through bake time and if the top is browning too quickly, then loosely cover it with foil.

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    Once the bread is done, leave in the pan and place on a wire rack to cool. Allow it to cool completely before slicing and serving. Store bread tightly covered at room temperature for up to 5 days.

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    You can also freeze the loaf. To defrost, just place it in the fridge overnight, then allow it to come to room temperature before serving.

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    To make this recipe into muffins, just scoop the batter into greased or lined muffin tins and sprinkle the oats over the tops. Bake for 16-18 minutes, or until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes before transfering them to a wire rack. Store in the same way as the bread (see step 5).

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