Sarah's Zucchini Bread

This zucchini bread uses whole wheat flour instead of white, which gives it a nuttier flavor and more fiber than the typical version. The grated zucchini keeps it moist despite the denser flour, and a generous amount of cinnamon and vanilla makes sure every slice smells like fall.

The batter comes together quickly: wet ingredients first, dry ingredients stirred in, nuts folded in at the end. No mixer needed. A fork or wooden spoon does the job, and less mixing means a more tender crumb.

This makes two loaves, so bake one to eat and wrap the other tightly. It freezes well for a month or more.

Pro Tips

• Squeeze excess moisture from the grated zucchini before adding it. Too much water makes the loaves gummy in the center and extends baking time.
• Don’t pack the whole wheat flour into the measuring cup. Spoon it in and level it off. Packed flour throws off the ratio and makes the bread dense and dry.
• Test with a toothpick at 50 minutes. The center should come out clean or with just a few moist crumbs. The loaves continue cooking from residual heat after you pull them.

Variations

• Fold in chocolate chips along with the nuts for a sweeter, more dessert-like bread.
• Use half white flour and half whole wheat if you prefer a lighter texture.
• Add a streusel topping of butter, brown sugar, and oats before baking for a crumbly, crunchy crust.