Zucchini Bread

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Zucchini Bread
What to do with all those zucchini growing in the garden? Try some Zucchini Bread; something everyone will love. Zucchini Bread makes a great dessert, snack, or lunchtime treat.
Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9″x5″x2¾” Loaf Pan Pan Prep: Greased and Floured Oven Temp: 325° Yield: 2 Loaves Storage: Tightly Wrapped, Room Temperature

Help: Toasting Nuts and Seeds

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Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 cups grated zucchini
  • 2 teaspoons pure vanilla extract
  • ½ cup toasted walnuts or pecans, coarsely chopped
Instructions
Preheat oven to 325 degrees F. Prepare two 9x5x2¾ inch loaf pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice; whisk together to mix. Set aside.
  2. In a large bowl, combine oil, sugar, and eggs; whisk together until well blended. Add grated zucchini, vanilla extract, and nuts; stir until mixed. Add flour mixture; stir just until blended.
  3. Bake: Pour batter into the loaf pans, dividing the batter evenly between the 2 pans. Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.

Zucchini Bread

Zucchini Bread

Zucchini Bread recipe