Zucchini Bread
Zucchini Bread Erin McDowell

This time of year, zucchini are everywhere. They’re basically the Kardashians of the produce aisle--you can’t escape them no matter how hard you try. Our advice? Embrace the abundance of summer squash and turn it into something delicious, like a salad or this recipe for zucchini bread. All you need is one bowl to mix the ingredients and a little patience as the loaf bakes. So load up at the market, and put this quick bread on rotation all season long.

  • Makes 1 loaf
  • Start to Finish: 1 hour 15 minutes

Ingredients

½ cup neutral-flavored oil (canola, peanut or regular olive--not extra virgin)

1 cup sugar

1 egg

1 teaspoon pure vanilla extract

1½ cups all-purpose flour

½ teaspoon cinnamon

1 teaspoon baking powder

Pinch of salt

1⅓ cups grated zucchini

Turbinado sugar, for garnish

Directions

1. Preheat oven to 350°F. Grease a loaf pan with nonstick cooking spray.

2. In a large bowl, whisk the oil with the sugar until well combined. Add the egg and vanilla; mix until fully incorporated.

3. Add the flour, cinnamon, baking powder and salt. Use a rubber spatula to mix the ingredients to combine. Fold in the shredded zucchini.

4. Pour the batter into the prepared loaf pan and sprinkle the top with turbinado sugar. Bake until a toothpick inserted into the center comes out clean and the loaf is golden brown, 30 to 45 minutes. Cool completely before slicing.

Finishing Touches

It's the details that count! Try these tips

  • This recipe makes great muffins too. Fill lined muffin tins three-quarters of the way full with batter. Bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Makes about 12 muffins.

  • Attention, chocolate lovers: After you add the shredded zucchini, fold 1 cup chocolate chips into the batter and then bake as instructed.