It’s extra moist and tender.
Simply Recipes / Mark Beahm
Ill never forget my first.
That industrial strength Robot Coupe introduced me to the time-saving machine I love dearly.
Simply Recipes / Mark Beahm
The machine’s ability to puree vegetables in seconds piqued my creativity.
The resulting loaf was so moist and had such a tender crumb that I was hooked.
Even my husband noticed the difference.
Simply Recipes / Sally Vargas
Then, in go the eggs and oil, which blend into a frothy mix.
Do not overdo it, or you will have tough or gummy bread.
Preheat the oven to 350F.
Simply Recipes / Getty Images.
Whisk the flour, salt, and baking soda in a medium bowl.
Place the zucchini in the bowl of a food processor and process.
Scrape down and continue to process until very smooth.
Add the brown sugar and process until smooth.
Add the eggs and process, then add the oil and vanilla and process until lightly frothy.
Sprinkle the flour mixture over the zucchini mixture and quickly pulse twice.
Scrape the batter into the prepared pan and smooth the top.
Bake for an hour or until a toothpick inserted in the center of the loaf comes out clean.
This moist bread keeps tightly wrapped for up to four days at room temperature.
