Hate shredding and wringing out zucchini to make banana bread? Try this easy technique of using pureed zucchini to make a uber-soft and smooth, luscious zucchini loaf!
Prep Time20 minutesmins
Cook Time50 minutesmins
Course: Breakfast, Dessert, Side Dish, Snack
Servings: 2loaves
Ingredients
1lbzucchini (about 2 small)
1cupvegetable oil 198 grams
3cupsall-purpose flour390 grams
1tspkosher salt
1 tspbaking soda
1tspbaking powder
1tbspcinnamon
1cupwalnuts or chocolate chips (optional)
3largeeggs150 grams
2cupssugar400 grams
3tspvanilla extract
Instructions
Preheat oven to 350 F. Grease two 9x5x3 inch loaf pans.
Puree the zucchini and oil together in a blender and set aside.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon and walnuts/chocolate chips (if using).
In a large bowl, beat the eggs with the sugar and vanilla until light and fluffy. Add zucchini/oil mixture, mixing until well blended. Add flour mixture and stir until well blended.
Divide batter evenly into loaf pans and bake for 45-50 minutes. A toothpick inserted should come out with crumbs on it. (I like to put my loaf pans on a sheet pan, just in case there's a disaster and batter spills over the sides.) Wait a couple of minutes to cool and then remove and place on wire racks to continue cooling.
Notes
Per Sara: This also freezes well. I usually cut each loaf into thirds, keep 1/3 out for eating, and put the rest in the freezer to take out 1/3 at a time. I always eat it toasted with butter on it. SO GOOD.