– 1 cup granulated sugar – ½ cup packed brown sugar – 1 cup vegetable oil – 4 large egg – 1 teaspoon vanilla extract
– 2 cups shredded zucchini (about 1 medium zucchini) – 1 cup chopped walnuts (optional) – ½ cup raisins or chocolate chips (optional) – Preheat oven to 350°F (175°C)
– In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. – In another bowl, mix granulated sugar, brown sugar, and oil until smooth.
Beat in eggs, one at a time, then add vanilla extract. 4. Stir in shredded zucchini. 5. Gradually add dry ingredients to the wet mixture.
Fold in walnuts, raisins, or chocolate chips if using. 7. Pour batter into a greased 9x5-inch loaf pan. 8. Smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. 10. Cool in pan for 10 minutes, then transfer to a wire rack.
. Let the bread cool completely before slicing. 12. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Perfectly Roasted: A Step-by-Step Guide to Vegetable Medley