yummy yum yum zucchini bread
I never have any of this left. It disappears faster than the time it takes to make it!
Blue Ribbon Recipe
Oh gosh, yummy is right when describing this zucchini bread. It's super moist with notes of cinnamon and nutmeg throughout. We opted to use pecans and dried cranberries. So good! They added a crunchy texture with sweet and tart bits in every bite.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
Makes 2 loaves
Ingredients
- 2 large eggs, beaten
- 1 1/3 cups sugar
- 2 teaspoons vanilla
- 3 cups grated fresh zucchini
- 2/3 cup melted unsalted butter
- 2 teaspoons baking soda
- pinch salt
- 3 cups all-purpose flour
- 1/2 teaspoon nutmeg (my clan does not care for this, so it can be omitted)
- 2 teaspoons cinnamon
- 1 cup chopped pecans or walnuts (optional)
- 1 cup dried cranberries ir raisins (optional)
How To Make yummy yum yum zucchini bread
-
Step 1Preheat oven to 350*F. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. -
Step 2Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg, and mix. Fold in the nuts and dried cranberries or raisins, if using.
-
Step 3Divide the batter equally between two greased 5x9-inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in the center of the bread comes out clean.
-
Step 4Cool in pans for 10 minutes. Turn out onto wire racks to cool completely. Makes 2 loaves.
- 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:
Other Breads
Keyword:
#zucchini
Collection:
Favorite Breads
Collection:
Summer Recipes
Method:
Bake
Culture:
American
Ingredient:
Flour
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