I made this zucchini bread recipe last summer and loved it, then kind of forgot about it. Glad I remembered! It's super moist and cinnamony and of course chock full of vegetables (and sugar) so it's also good for you! And the recipe makes two loaves, which I always think is nice — one for immediate consumption, one for the freezer. Or one to share with a friend, if you're nicer and less of a pig than I am.
Zucchini Bread
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 eggs
1 cup vegetable oil (I use a canola blend)
2 1/4 cups sugar
3 tsp vanilla extract
2 cups grated zucchini (two small)*
1 cup chopped walnuts
Grease and flour two 8x4 loaf pans. Preheat oven to 325.
Sift flour, salt, baking powder, baking soda, and cinnamon together in a medium bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients, beat well. Stir in zucchini and walnuts.
Bake for 40-60 minutes** or until toothpick comes out clean. Cool in pan on rack for 20 minutes, then remove bread from pan and cool completely.
Aren't these lovely little loaves?
*I also think this base would be awesome with diced or grated apples.
**My oven cooks slowly, so I typically check at 40 minutes but end up going closer to 60+.
4 comments:
Yum! We made zucchini muffins this weekend. We'll have to try this recipe next time.
Thanks! I've got some zucchini in my fridge that needs to be used up and I was thinking that zucchini bread would be good. So nice to have a recommended recipe.
(I wonder if grated carrots would work in it... Carrot cake is good so why not carrot bread? Sorry...The recipe tweaker in me can't help but wonder.)
I'll bet carrots would be delicious! If you did these as muffins, you could do cream cheese frosting... :)
I made this last night... had my laptop open in the kitchen following your recipe probably not smart with my luck) and it turned out delicious! Thanks for sharing =)
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