Originally posted September 20, 2014

Zucchini Bread

Zucchini Bread by Sarah Xiong

Super moist cake. I used cake flour but you can sub 5 oz AP flour. The OG recipe requires you to squeeze out the excess liquid in the zucchini but I did not. It turned out really moist. For texture it's prob better to squeeze out the liquid.


  • 15 oz shredded zucchini (about 2 medium)
  • 5 oz whole wheat flour
  • 5 oz + 2 tbsp cake flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tbsp ground flax
  • 1 tbsp bran (optional)
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 10 oz sugar
  • 2 eggs
  • 1 tbsp lemon juice
  • 3 tbsp greek yogurt
  • 5 tbsp butter, softened
  • 2 tbsp oil
  • (or a mix of butter and/or oil as long as the fat is 10 tbsp)


Chop zucchini in 1" pieces and process til fine.

In a large bowl add flours, soda, powder, flax, bran, cinnamon, salt and sugar. In a medium bowl add eggs, oil, yogurt and vanilla. Add butter to flour mixture and half of the egg mixture. Mix til moistened. Add 1/2 of the remaining egg mixture and mix for 20 seconds. Scrape down sides. Mix in the rest of the egg mix for 20 seconds. Should be a thick batter. Stir in zucchini.

Bake 350 in parchment lined, greased and floured bread pan for 45 min to 1 hour or when toothpick comes out clean.



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Adapted from

Cook's Zucchini Bread
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