Zucchini Bread
 
Prep time
Cook time
Total time
 
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: Dessert | Quick Bread
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.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.
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

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Recipe by at https://thebakingpan.com/recipes/quick-breads/zucchini-bread/