Zucchini Bread

Easy zucchini bread is the perfect go-to snack. Try it for breakfast, team it with cheese or enjoy it with a cup of coffee or tea.

MAKES: two 8-x 4-inch loaves

PREP TIME: 20 minutes

COOKING TIME: about 1 hour

INGREDIENTS:

• 2 cups granulated sugar
• 2 cups peeled and shredded zucchini (about 3 medium zucchini)
• 1 cup unsalted butter, melted and cooled
• 3 large eggs
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 cup pecan halves, coarsely chopped (optional)

INSTRUCTIONS:

1. Preheat the oven to 300ºF. Grease two 8-x 4-inch loaf pans, then dust the pans with flour. Set aside.
2. In a large bowl and using an electric mixer, beat together the sugar, zucchini, butter and eggs for 5 minutes.
3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
4.  Add the flour mixture to the zucchini mixture and stir until the flour is just moistened and combined with the batter. Do not overmix or the loaf will be tough. Stir in the pecans (if using).
5. Divide the batter evenly between the prepared pans. Bake until a skewer inserted in the centre of each loaf comes out clean, about 1 hour.
6. Let the loaves cool in the pans for 15 minutes. Remove the loaves from the pans and let cool completely on a wire rack. (The bread can be stored at room temperature, tightly wrapped in plastic wrap, for up to 3 days.)

CHANGE IT UP

• Try making the zucchini loaf with walnuts instead of pecans.