Zucchini Bread or Muffins

★★★★★

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This Bread or Muffins are so good, Filled

with brown sugar and cinnamon, you can’t taste the zucchini!

servings 1 loaf or 12 muffins

Ingredients

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins,etc)
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup grated zucchini (about 1 medium)*

Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See
notes for muffins.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and
chocolate chips together in a large bowl until thoroughly combined. Set
aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg,
vanilla, and zucchini together until combined. Pour the wet ingredients into
the dry ingredients. Gently whisk until *just* combined; do not overmix.
Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like
to loosely cover the bread with aluminum foil halfway through to prevent
heavy browning on top.) Baking times vary so keep an eye on yours. The bread
is done when a toothpick inserted in the center comes out *mostly* clean
with zero raw batter. Remove the bread from the oven and set on a wire rack.
Allow to cool completely before slicing.
Cover and store leftover bread at room temperature for up to 3-4 days or in
the refrigerator for up to 1 week.

Notes
Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake
it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole.
Allow to thaw overnight in the refrigerator and bring to room temperature
before slicing and serving. Freezes well up to 3 months.
Special Tools: Melamine Mixing Bowls | Glass Mixing Bowls | Rainbow Whisks |
Loaf Pan | Paper Muffin Liners | Muffin Pan
Blot Zucchini: Very lightly blot the zucchini. Do not squeeze moisture out,
just give it a light blot to rid some, especially if your zucchini is extra
wet.

Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in
step 2. Spoon the batter evenly into each liner, filling each all the way to
the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the
muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for
an additional 13-16 minutes or until a toothpick inserted in the center
comes out clean. The total time these muffins take in the oven is about 18-
21 minutes, give or take. Allow the muffins to cool for 5 minutes in the
muffin pan, then transfer to a wire rack to continue cooling.