Divine Zucchini Bread Source: Course: Breads Cuisine: Southern Food Group: Bread Serves: 20 |
|
Ingredients
3 cup(s) All-purpose Flour |
1 teaspoon(s) Salt |
1 teaspoon(s) Baking Soda |
1 teaspoon(s) Baking Powder |
1 tablespoon(s) Ground Cinnamon |
3 Eggs |
1 cup(s) Vegetable Oil |
2 1/4 cup(s) White Sugar |
1 tablespoon(s) Pure Vanilla Extract |
2 cup(s) Grated Zucchini |
1 cup(s) Chopped Walnuts |
Instructions
Grease & flour (or use canned sprays) two 4 x 8 loaf pans Preheat oven to 325 degrees Combine salt, baking powder, baking soda, cinnamon and flour in a bowl In a separate large bowl beat the eggs, oil, vanilla and sugar together Combine the creamy mixture with the dry ingredients, beating well Fold the zucchini and nuts into the batter until well combined Evenly divide the batter between the prepared loaf pans Bake 45-60 minutes, until a toothpick inserted in the loaf comes out clean Cool the loaves on a wire rack for 15 minutes, then remove from pan and cool completely NOTE: If desired, you can lightly sprinkle additional sugar and add more walnut pieces to the top of the loaves about 15-20 minutes into the baking time. This recipe makes two loaves, you can freeze the second loaf, tightly wrapped in plastic. |
Notes: |