Makes 1 loaf
This can also be made as muffins; a recipe that fills a 9-by-5-inch loaf pan makes about a dozen to 18 muffins. Bake them for 20 minutes, then check to see if they need a few minutes more — the tops should spring back when lightly pressed with a finger. Feel free to spruce this up with chocolate chips, nuts, dried cranberries, raisins, grated lemon or orange zest, or a little minced rosemary or lemon verbena. Or spread softened cream cheese on slices of bread and drizzle with honey.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/3 cup canola oil
3 large eggs, or 2 eggs and 2 egg whites
1 cup granulated sugar
1 teaspoons vanilla extract
1 1/2 cups grated, unpeeled zucchini (1 large zucchini)
Preheat oven to 375 degrees. Grease a 9-by-5-inch loaf pan.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. In a large bowl, whisk together oil, eggs, sugar and vanilla. Add flour mixture and fold in with a spatula. Gently fold in zucchini.
Spread batter in prepared pan. Bake for 45 to 50 minutes, until a toothpick inserted in the center tests clean. Let cool 5 minutes, then remove bread from pan and cool on a wire rack.
Related column: Snack Attack: Quick, Bread!
