My Favorite Zucchini Bread
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
This Zucchini Bread is a fast one bowl recipe that makes a lovely breakfast, dessert, or after school snack.
Course:
Dessert
Cuisine:
American
Servings: 6 people
Ingredients
- 2 cups (16oz/450g) zucchini, grated
- 1 1/2 cup (7 1/2oz/213g) all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (8oz/225g) sugar
- 2 eggs, room temperature
- 1/2 cup (4floz/115ml) vegetable oil
- 1 teaspoon vanilla extract
For the Glaze
- ¼ cup (1oz/28g) powdered sugar, sifted
- 1 teaspoon milk
- 1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 350oF (180oC) then grease and line a 9 x 5 inch loaf tin. Set aside
-
Using a large box grater, grate 2 large zucchinis.
-
In a large bowl combine the flour, cinnamon, baking powder, baking soda and sugar and set aside,
-
In a jug mix together the oil, eggs, vanilla and grated zucchini.
-
Add the wet ingredients into the dry ingredients and mix until just combined.
-
Transfer the batter to the loaf tin and bake for 45-55 minutes. The bread is done when a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
-
As the bread cools, make your glaze: In a small bowl combine the milk, powdered sugar and vanilla and mix until the sugar is fully dissolved.
-
Generously pour the glaze over the zucchini bread and let it set, about 30 minutes to set. Cut into slices and enjoy!
-
Cover and store the bread at room temperature for up to 3 days.