Zucchini Bread
Makes 2 9”x5” loaves
2 cups zucchini, grated and drained (see step 2)
1 cup oil
2 cups sugar
3 eggs
1/2 cup milk
3 cups flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Preheat oven to 350°F and grease and line 2 9”x5” loaf pans. Set aside.
Grate zucchini and transfer to a colander. Press down on zucchini or squeeze between your hands to drain out all of the water.
In a large bowl, combine the zucchini, oil, sugar and eggs. Whisk until smooth and set aside.
In a medium bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients alternating with the milk. Stir until just combined.
Pour into the two loaf pans and bake for 45 minutes - 1 hour. Cook until a toothpick inserted into the center comes out clean.
Notes:
The loaves turn out best when baked separately but if you are trying to save time, bake both loafs on the medium rack in your over. Rotate loaves halfway through baking and tent with foil if tops start to brown too quickly.
Store loaves in an airtight container at room temperature for up to 1 week.
