Zucchini Bread
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5.0
3 reviews
Excellent
Zucchini Bread
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Zucchini Bread is moist, uses up all that zucchini and has a tender crumb. Dessert, breakfast, or a snack!
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Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 /4 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil (or other neutral oil, see notes about substitutions)
- 2 ¼ cups white sugar
- 1 tablespoon vanilla extract
- 2 cups grated zucchini skin left on and don't squeeze out moisture
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease and flour two 8x4-inch pans.
- In a large bowl sift (or whisk together with a fork) the flour, cinnamon, salt, baking powder, baking soda, and nutmeg.
- In a separate large bowl, beat eggs, oil, sugar, and vanilla until combined; Add the flour mixture and mix until just combined. Stir in zucchini and walnuts (if using) until well combined. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans for 20 minutes. Loosen edges with a knife, invert carefully to remove from the pans, and cool completely on a cooling rack.
Notes
- You can replace half of the oil with applesauce if desired. Keeps the moisture but lightens it up a bit.
- I've also made versions of this with reduced sugar. It tastes fine but the version with full sugar tastes better in my opinion.
- Source: Allrecipes
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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