Description
Its soft, moist, and tastes like heaven. Cinnamon, combined with subtle hints of zucchini, hit your taste buds on the first bite. The crusty outer edges compliment the luscious interior, leading to the perfect cinnamony zucchini bread. You can guarantee this bread will disappear in minutes once its cut into!
Ingredients
Instructions
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Preheat oven to 350 degrees on convection bake.
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Wash the zucchini and remove the skin using a vegetable peeler or knife.
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Once removed, place the zucchinis on a cutting board and cut into pieces that would fit in your food processor.
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Start your food processor on low-medium speed and begin shredding the zucchini.
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After the zucchini is shredded, measure two cups and place in a bowl.
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Combine the oil, sugar and flour with the zucchini and blend with a wooden spoon until mushy. Once the right consistency is reached, add the eggs, baking soda, baking powder, cinnamon, and vanilla and continue to mix together until all ingredients are combined.
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Using Crisco, grease two 5 x 9 in (1 1/2 quart) pans and then transfer the zucchini mixture into the pans, distributing evenly.
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Once the mixture is in the pans, place both pans in the oven on the middle rack and bake for approximately 50 minutes.
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Remove the pans once cooked and transfer the breads to a wire rack once cooled. Cut the cinnamony zucchini bread into one inch pieces and serve!
Notes
- If you don’t have a food processor, you can use a mandolin.
- You may need one to two zucchinis for this recipe, depending on the size. Usually two small to medium size zucchinis yields approximately two cups of shredded zucchini.
- If there is extra shredded zucchini left over, you can put it in a Ziploc bag and freeze it to use later or you can use it in another recipe.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: dessert, zucchini. baking, sweet, cinnamon