Zucchini Bread

• 1.5 cupsall-purpose flour
• 1 tspbaking soda
• 0.5 tspsalt
• 1 tspcinnamon
• 1 cupgrated zucchini, squeezed dry
• 0.5 cupvegetable oil
• 0.75 cupgranulated sugar
• 2large eggs, room temperature
• 1 tspvanilla extract

Once you combine the wet and dry ingredients, stop mixing the second the white streaks of flour vanish. Aggressive mixing develops gluten, which turns a tender loaf into a chewy, dense brick.

1. Prep the oven and pan

   Heat the oven to 350°F (175°C). Grease your loaf pan with butter or oil and dust lightly with flour, tapping out the excess.

2. Mix dry ingredients

   Whisk together flour, baking soda, salt, and cinnamon in a large bowl. Ensure there are no clumps of soda.

3. Combine wet ingredients

   In a separate container, whisk the oil, sugar, eggs, and vanilla until the mixture is uniform and pale.

4. Incorporate the zucchini

   Stir the squeezed zucchini into the wet mixture, ensuring it is evenly distributed.

5. Fold together

   Pour the wet mixture into the dry. Use a rubber spatula to fold the two together using slow, sweeping strokes until just combined.

6. Bake

   Pour into the prepared pan. Bake for 50 to 60 minutes. The loaf is done when a skewer inserted into the center comes out with a few moist crumbs, not liquid batter.

7. Cool

   Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.