Zucchini Bread

I love zucchini bread.  It’s a cross between traditional bread and pastry, is moist, flavorful, freezes well and is absolutely delicious.  As far as baked goods go, this is easy.  This recipe is taken directly from the Hotel’s bake shop, has been made thousands of times, tweaked, perfected, and I can say, is excellent.

Zucchini Bread

Prep time:  15 minutes
Cook time: 45 minutes
Yield:  about 6 small loaves


1 cup vegetable oil
1 3/4 cups sugar
4 eggs
2 1/4 cups all purpose flour
1 tbsp cinnamon
2 tbsp baking soda
1 tbsp salt
1/4 cup shredded unsweetened coconut
2 tbsp vanilla extract
3/4 lb shredded zucchini


Heat an oven to 350.  Have several loaf pans ready, well sprayed with pan spray and lined with parchment paper.  Make sure to spray the parchment thoroughly as well.

Combine the oil, sugar and eggs in a stand mixer fitted with the paddle attachment.  Run at medium sweet until well combined.  In a separate bowl, combine the baking soda, cinnamon, and salt.  Add the dry ingredients to the wet.  Run at low speed until just combined.  Add the vanilla and coconut and continue to gently mix.  Add the zucchini last.

Pour the mix into the prepared loaf pans and bake until cooked through, about 45 minutes.


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