Zucchini Bread

Beverley Williams

By
@Beverley1991

Wrap tightly to store. Keeps up to 10 days in the refrigerator.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2 loaves
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

3 c
all purpose flour
2 c
finely grated zucchini
2 c
sugar
1 tsp
each salt, baking soda and baking powder
3
eggs, beaten
1 c
vegetable oil
1 tsp
cinnamon
1/2 tsp
nutmeg
2 tsp
vanilla
1 c
walnuts, chopped

Step-By-Step

1Preheat oven to 350 degrees
2Spray 2 8x4 inch loaf pans with cooking spray.
3Place zucchini, sugar, oil, vanilla and eggs in a large bowl. Stir to mix well.
4Add remaining ingredients except nut. Stir to mix.
5Stir in nuts.
6Pour into prepared pans. Half the batter in each.
7Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8Cool (on a cooling rack) in the pans for 15 minutes.
9Remove from the pans and cool completely on racks. Be sure you cool them right side up.
10Slice and serve.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American