Zucchini Bread
Celebrate the transition from summer to fall with this perfectly moist zucchini bread, combining farm-fresh zucchini and warm pumpkin pie spice for a cozy, comforting treat that captures the essence of the changing seasons in every bite.
- Yield: 6-8 Servings
- Prep Time: 20 min
- Cook Time: 1 hr
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9x5 loaf pan by lining it with parchment paper and spraying it with cooking spray.
- In a large bowl, combine Caputo "00" Baking Flour, baking soda, baking powder, and pumpkin pie spice; set aside.
- In a medium bowl, mix together the eggs, buttermilk, sour cream, brown sugar, honey, zucchini, butter, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until combined. Pour the batter into the prepared loaf pan.
- Top with Turbinado sugar and bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool completely before slicing.
- Serve and enjoy!
Products Used In The Recipe
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About the Chef
Meet Michele Loffreno
Michele Loffreno owner of Food Is Good F.I.G. Food Styling has served on the line at various restaurants throughout New York City and Italy. Desired to remain creative, Michele pursued the TV industry by becoming a Food Stylist on ABC's Emmy-Award-Winning show The Chew and Food Network’s Chopped. More recently, she was the culinary lead Food Stylist at THP, one of the world’s leading content and social media service providers for brand managers and marketers. As well as Brand Ambassador and Chef for Middleby Residential representing their luxury brand portfolio which includes Viking Range, AGA, La Cornue and Lynx in NYC.
Currently, Michele works as a Chef, Culinary Producer and Food Stylist for some of the most established food brands and television companies in the industry.