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zucchini bread

(1 RATING)
35 Pinches
tmmartell avatar
Minneapolis, MN
Updated on Sep 17, 2011

Just a little variance on an old favorite... I send these to my son in college and to soldiers I've adopted through Soldiers' Angels. I can't seem to keep up with the demand. Homemade goodies are always appreciated when you're far from home. When sending bake goods, package them with a food sealer to maintain freshness.

prep time 20 Min
cook time 50 Min
method ---
yield

Ingredients

  • STEP 1
  • 3 - eggs, beaten
  • 1 cup vegetable oil
  • 2 tablespoons pure vanilla extract
  • 1 cup sugar
  • 1 cup brown sugar, firmly packed
  • 2 cups zucchini, fresh & shredded
  • STEP 2
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • 1 teaspoon lemon peel
  • 1 teaspoon cardamon, ground
  • 1 pinch nutmeg
  • 1 cup walnuts or pecans, chopped (optional)

How To Make zucchini bread

  • Step 1
    Preheat oven to 325*F.
  • Step 2
    Grease 2 bread pans (9 x 5) or mini-loaf pan (8 loaves).
  • Step 3
    Add ingredients in STEP 1 in order. Mix well.
  • Step 4
    In a separate bowl, mix all dry ingredients in STEP 2 and sift. Add to STEP 1 ingredients & mix well.
  • Step 5
    Fill pans 1/2 full. Bake for 45-50 minutes or until a toothpick inserted in the center of a loaf comes out clean.
  • Step 6
    Let sit for 10 minutes before removing loaf from pan.
  • 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!

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