Zucchini Bread

Here's what you need


3 eggs, at room temperature

3/4 cups vegetable oil

2 cups granulated sugar

1 tablespoon vanilla extract

2 cups finely grated zucchini, strained of as much water as possible

3 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon cinnamon

1/4 teaspoon baking soda


Here's what you do


Preheat oven to 350 degrees and spray a 10-inch loaf pan generously with baking spray. Set aside.


In the bowl of a stand mixer fitted with a paddle attachment, mix together eggs, oil, sugar, and vanilla until combined. Stir in zucchini.


In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and baking soda. With the mixer on low, slowly add the dry ingredients to the wet ingredients until combined. Use a strong rubber spatula to be sure no dry bits remain in the batter. Transfer to the loaf pan and bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean. I rotate the pan a few times to ensure even baking. The top may still be slightly wet but if the toothpick come out clean, the bread is done. 


Transfer to a cooling rack to cool completely before removing from the pan. Run a sharp knife along the edges to ensure the bread comes out cleanly. Enjoy with a smear of butter and a drizzle of honey. Bread will keep, well wrapped, at room temperature for 3 days and in the fridge for 5 days.