I tested out this zucchini loaf recipe today from the Butter Baked Goods cookbook, which I love. My mom brought me a bunch of zucchini from her garden last week and I wanted to put it to good use. The loaf turned out nicely and I’ll be sure to make it again the next time I have zucchini laying around. Serve with a cup of tea and enjoy!
3 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 large eggs
2 cups grated raw zucchini
1 1/2 cups sugar
1 cup vegetable oil
1 tablespoon pure vanilla
You will also need: 2 8-inch loaf pans buttered and floured
- Preheat the oven to 325 degrees F.
- Sift together the flour, cinnamon, pumpkin pie spice, salt, baking soda and baking power. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the eggs on medium speed until light and fluffy. Add the zucchini, sugar, oil and vanilla and mix to blend.
- Turn the mixer to low and slowly add the dry ingredients and mix until just blended. Scrape down the sides of the bowl.
- Pour the batter evenly between the two prepared pans. Use a spatula to spread the batter smoothly across the pans.
- Bake in the preheated oven for about 60 minutes or until a wooden skewer inserted into the center comes out clean.
- Remove from the oven and allow the loaves to cool slightly, then transfer to a wire rack to cool completely. Use a serrated knife to slice the loaves, then serve.