Zucchini Bread

Phyllis Lawson

By
@zachsbiggestfan

I'm not sure what I like best about this recipe -- the way it tastes, or how good it makes my house smell while it's baking!


Featured Pinch Tips Video

Comments:

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 c
vegetable oil
2 c
sugar
1 tsp
vanilla extract
3 c
all purpose flour, sifted
2 c
zucchini, peeled and shredded
1 tsp
salt
3 tsp
pumpkin pie spices
1 tsp
baking soda
1/4 tsp
baking powder
3
eggs
1/2 c
nuts, optional

Directions Step-By-Step

1
NOTE: This recipe is a double-batch, so it will make TWO LOAVES. If you only want one, split the ingredient amounts in half.
2
Preheat oven to 325. Peel and shred zucchini, set aside. Sift flour with salt, pumpkin pie spice, baking powder, and baking soda. Set aside.
3
Beat eggs until foamy. Add in oil, sugar, and vanilla.
4
Fold in zucchini.
5
Add flour mixture.
6
Turn batter into well-greased/floured or sprayed loaf pans. Bake for 60-75 minutes, depending on your oven. Test center of bread with a toothpick to check for doneness.
7
Cool in pans for 10 minutes, then turn onto baking rack to cool entirely.
8
TIP: When bread is cooled, I wrap pretty tightly with saran wrap, then tinfoil and let them sit on the counter for 24 hours. This makes the bread a bit more moist and the spices bloom a bit more. Serve with soft butter.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #zucchini