Zucchini Bread
Zucchini bread is a nostalgic summer must-bake! It's sweet and cinnamony, and even the most despised zucchini haters love this bread. So swing by your neighborhood farmers' market to pick some up and give this one a try before summer slips by.
What you'll need: Makes 2 6x3 (small) loaves, or 24 muffins
2 cups grated zucchini, packed (lightly strain) (~2 medium zucchinis)
3 eggs
1 cup avocado oil
2 1/4 cups sugar
3 tsp vanilla extract
2 3/4 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
For the crumble:
4 Tbsp melted butter (plant butter for df)
1/3 cup sugar
2/3 cup flour
Mix together in a small bowl with a fork until combined and crumbley. Set aside.
How to make it:
Preheat your oven to 350° F.
Grate the zucchini until you reach 2 packed cups. Only lightly strain or squeeze the zucchini; you want a little extra moisture in there. Set aside.
In a large mixing bowl, cream the sugar and eggs together until creamy and light yellow in color. About 5 minutes.
Pour in the oil and vanilla extract and mix until combined.
Add in the grated zucchini and mix again.
In another mixing bowl, sift all of the dry ingredients: flour, baking soda, baking powder, salt and cinnamon. Slowly add the sifted ingredients to the wet and whisk for 30 seconds.
Line two small loaf pans (or one large one) with parchment paper and spray with cooking oil for good measure.
Pour the batter into the pan and top with the crumble - or you could top with chopped walnuts, too. If your pan isn't large enough for all of the batter, make some muffins, too!
Bake for 45-60 mins in small loaf pans (60-75 mins in a large loaf pan), or until a knife or skewer comes out clean after testing in the middle. Bake muffins for 18-20 mins, then test for doneness.
