Zucchini Bread Recipe
Ingredients (16)
- 8 ounces (2 cups; 225g) grated zucchini from 2 medium zucchini (see note)
- 5 ounces (1 cup; 140g) all-purpose flour
- 3 ounces (1/2 cup; 85g) whole wheat flour
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground nutmeg
- 2 large eggs (3 1/2 ounces; 100g)
- 4 ounces (1/2 cup; 115g) granulated sugar
- 4 ounces (1/2 cup; 115g) light brown sugar
- 3 ounces neutral oil, such as vegetable or canola oil (1/4 cup plus 2 tablespoons; 85g)
- 2 ounces (about 4 tablespoons; 60g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 ounces (1/2 cup; 60g) toasted chopped walnuts, optional (see note)
Directions
Learn how to make this recipe at Serious Eats