zucchini bread
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!
prep time
10 Min
cook time
1 Hr
method
Bake
yield
Ingredients
- 1 cup vegetable oil
- 2 cups sugar
- 1 teaspoon vanilla extract
- 3 cups all purpose flour, sifted
- 2 cups zucchini, peeled and shredded
- 1 teaspoon salt
- 3 teaspoons pumpkin pie spices
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 - eggs
- 1/2 cup nuts, optional
How To Make zucchini bread
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Step 1NOTE: This recipe is a double-batch, so it will make TWO LOAVES. If you only want one, split the ingredient amounts in half.
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Step 2Preheat oven to 325. Peel and shred zucchini, set aside. Sift flour with salt, pumpkin pie spice, baking powder, and baking soda. Set aside.
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Step 3Beat eggs until foamy. Add in oil, sugar, and vanilla.
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Step 4Fold in zucchini.
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Step 5Add flour mixture.
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Step 6Turn 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.
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Step 7Cool in pans for 10 minutes, then turn onto baking rack to cool entirely.
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Step 8TIP: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#zucchini
Method:
Bake
Culture:
American
Ingredient:
Bread
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