Zucchini Bread

Ingredients

• 1 teaspoon neutral oil, for the pan
• 2 cups (240 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 2 large eggs
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 cup neutral oil
• 1/4 cup plain whole-milk yogurt
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 1 1/2 cups (200 g) coarsely grated zucchini, unpeeled; do not squeeze dry

Method

1. 1

   Step 1. Allow about 2 hours 30 minutes: 20 minutes preparation, 55–65 minutes baking and at least 1 hour cooling. Use a 9-by-5-inch loaf pan, parchment, box grater, two bowls and a rack. Heat the oven to 350°F. Makes 10 thick slices. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Grease the pan with the teaspoon oil and line its base and long sides with parchment handles. Whisk the flour, baking soda, baking powder, salt and cinnamon.

3. 3

   Step 3. In another bowl, whisk the eggs, brown sugar, granulated sugar, 1/2 cup oil, yogurt and vanilla. Stir in the zucchini, including its natural moisture. Use the measured amount, rather than a whole oversized zucchini.

4. 4

   Step 4. Fold the dry mixture into the wet just until no flour pockets remain. Scrape into the pan and level the top. Do not taste raw batter.

5. 5

   Step 5. Bake for 55–65 minutes, until the top springs back and a skewer in the center emerges without wet batter. Tent loosely with foil after about 40 minutes if the top is browning too quickly.

6. 6

   Step 6. Cool in the pan for 15 minutes, lift onto the rack and cool another 45 minutes or longer before slicing. The loaf is easier to cut once completely cool.