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  • Zucchini Bread

    1 vote
    Zucchini Bread
    Prep time:
    Cook time:
    Servings: 2 loaves
    by Heather Hodges
    13 recipes
    		 >

    Ingredients

    • 2 2/3 c. flour
    • 1 Tbs. ground cinnamon
    • 2 tsp. baking soda
    • 1/4 tsp. baking powder
    • 1 tsp. salt
    • 3 eggs
    • 1 3/4 c. sugar
    • 1 c. vegetable oil
    • 1 Tbs. vanilla extract
    • 2 c. grated zucchini
    • 1 c. walnuts, chopped

    Directions

    1. Preheat oven to 350 degrees. Grease and flour 2 (8 X 4 X 2 1/2-inch) loaf pans.
    2. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl.
    3. In a large bowl, beat eggs, sugar, oil, and vanilla with an electric mixer on medium-high speed 2 minutes, or until slightly thickened. Stir in zucchini. Stir in dry ingredients until blended. Stir in nuts. Divide batter evenly between pans.
    4. Bake 55-60 minutes, or until a toothpick inserted in centers comes out clean. Let cool in pans on a wire rack 15 minutes. Run a knife around sides, invert pans over rack, and rap firmly to release. Turn loaves rounded top side up and let cool completely on rack.

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