CLASSIC ZUCCHINI BREAD by sheni 5 🌟

HOW TO GRATE ZUCCHINI FOR ZUCCHINI BREAD:

• Do not peel the zucchini before grating, leave the skin on.
• Do not salt, drain out, or squeeze out any of the liquid from the zucchini.
• Use the large grate of a box grater to grate 2 small (or 1 large) zucchini for 1 1/2 cups lightly packed grated zucchini.

HOW TO MAKE THE BEST ZUCCHINI BREAD RECIPE:

• Add grated zucchini, sugar, and brown sugar to a large bowl.
• Add vegetable oil, eggs and vanilla.
• Whisk the wet ingredients together.

• Add flour, baking powder, baking soda, salt, and cinnamon.
• Stir just until combined.
• Pour batter into a loaf pan.
• Bake.
• Refrigerate

Ingredients

• 1 1/2 cups grated zucchini - lightly packed -do not drain liquid
• 1/2 cup granulated sugar. I used monkfruit sugar instead of regular sugar
• 1/2 cup packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil -or your preferred cooking oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour gluten free i used Sunrise Mills flour 
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon powder 

Instructions

• Preheat oven to 350 F. Spray a 9x5 inch loaf pan with cooking spray.
• In a large bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, eggs, and vanilla. Whisk until well combined.
• Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until no dry flour remains, do not over mix.
• Pour the batter into the loaf pan. Bake for 50 to 55 minutes. A toothpick inserted into the center of the bread should come out with moist crumbs on it.
• Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
• Store covered in the refrigerator. *This bread is best served after it has been refrigerated for at least 12 hours.