Sara Cornelius' Easy Pureed Zucchini Bread Recipe
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!
Servings: 2 loaves
Ingredients
- 1 lb zucchini (about 2 small)
- 1 cup vegetable oil 198 grams
- 3 cups all-purpose flour 390 grams
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp cinnamon
- 1 cup walnuts or chocolate chips (optional)
- 3 large eggs 150 grams
- 2 cups sugar 400 grams
- 3 tsp vanilla 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.