Zucchini Bread

Beverley Williams

By
@Beverley1991

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


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Rating:

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

Directions Step-By-Step

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

About this Recipe

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