zucchini bread
Wrap tightly to store. Keeps up to 10 days in the refrigerator.
yield
2 loaves
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For zucchini bread
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3 call purpose flour
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2 cfinely grated zucchini
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2 csugar
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1 tspeach salt, baking soda and baking powder
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3eggs, beaten
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1 cvegetable oil
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1 tspcinnamon
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1/2 tspnutmeg
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2 tspvanilla
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1 cwalnuts, chopped
How To Make zucchini bread
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1Preheat oven to 350 degrees
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2Spray 2 8x4 inch loaf pans with cooking spray.
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3Place zucchini, sugar, oil, vanilla and eggs in a large bowl. Stir to mix well.
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4Add remaining ingredients except nut. Stir to mix.
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5Stir in nuts.
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6Pour into prepared pans. Half the batter in each.
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7Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
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8Cool (on a cooling rack) in the pans for 15 minutes.
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9Remove from the pans and cool completely on racks. Be sure you cool them right side up.
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10Slice and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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