homemade zucchini bread
Always delicious and moist. I love the way the flavors combine especially the ground cloves and cinnamon. You can make this any time of year but I especially like making these breads in the fall and winter seasons. Once cooled you can microwave each slice plain or with pad of butter or eat cold.
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yield
serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For homemade zucchini bread
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3 czucchini, shredded
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1 2/3 csugar
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2/3 cvegetable oil
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2 tspvanilla extract
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4 lgeggs
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3 cflour
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2 tspbaking soda
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1 tspsalt
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1 tspcinnamon
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1/2 tspground cloves
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1/2 tspbaking powder
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1/2 ccoarsely chopped nuts, optional
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1/2 craisins, optional
How To Make homemade zucchini bread
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1Heat oven to 350.
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2Grease bottoms of two 8x4 loaf pans or one 9x5 pan with shortening or cooking spray.
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3In large bowl, stir in zucchini, sugar, oil, vanilla and eggs until well mixed.
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4Stir in remaining ingredients except for nuts and raisins. After it is all mixed, then stir in nuts and raisins if your using them.
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5Divide batter evenly between pans. Bake 50-60 minutes or until when toothpick inserted in center comes out clean. Cool 10 minutes and then remove from pans. Cool completely before slicing, about 2 hours.
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6Wrap tightly and store at room temp up to 4 days or refrigerate up to 10 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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