homemade zucchini bread
Always delicious and moist. I love the way the flavors combine especially the ground cloves and cinnamon. You can make this any time of year but I especially like making these breads in the fall and winter seasons. Once cooled you can microwave each slice plain or with pad of butter or eat cold.
yield
serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For homemade zucchini bread
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3 czucchini, shredded
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1 2/3 csugar
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2/3 cvegetable oil
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2 tspvanilla extract
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4 lgeggs
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3 cflour
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2 tspbaking soda
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1 tspsalt
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1 tspcinnamon
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1/2 tspground cloves
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1/2 tspbaking powder
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1/2 ccoarsely chopped nuts, optional
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1/2 craisins, optional
How To Make homemade zucchini bread
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1Heat oven to 350.
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2Grease bottoms of two 8x4 loaf pans or one 9x5 pan with shortening or cooking spray.
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3In large bowl, stir in zucchini, sugar, oil, vanilla and eggs until well mixed.
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4Stir in remaining ingredients except for nuts and raisins. After it is all mixed, then stir in nuts and raisins if your using them.
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5Divide batter evenly between pans. Bake 50-60 minutes or until when toothpick inserted in center comes out clean. Cool 10 minutes and then remove from pans. Cool completely before slicing, about 2 hours.
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6Wrap tightly and store at room temp up to 4 days or refrigerate up to 10 days.
- 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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