yummy yum yum zucchini bread
(5 ratings)
I never have any of this left. It disappears faster than the time it takes to make it!
Blue Ribbon Recipe
Oh gosh, yummy is right when describing this zucchini bread. It's super moist with notes of cinnamon and nutmeg throughout. We opted to use pecans and dried cranberries. So good! They added a crunchy texture with sweet and tart bits in every bite.
— The Test Kitchen
@kitchencrew
(5 ratings)
yield
serving(s)
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For yummy yum yum zucchini bread
-
2 lgeggs, beaten
-
1 1/3 csugar
-
2 tspvanilla
-
3 cgrated fresh zucchini
-
2/3 cmelted unsalted butter
-
2 tspbaking soda
-
pinchsalt
-
3 call-purpose flour
-
1/2 tspnutmeg (my clan does not care for this, so it can be omitted)
-
2 tspcinnamon
-
1 cchopped pecans or walnuts (optional)
-
1 cdried cranberries ir raisins (optional)
How To Make yummy yum yum zucchini bread
-
1Preheat oven to 350*F. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter.
-
2Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg, and mix. Fold in the nuts and dried cranberries or raisins, if using.
-
3Divide the batter equally between two greased 5x9-inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in the center of the bread comes out clean.
-
4Cool in pans for 10 minutes. Turn out onto wire racks to cool completely. Makes 2 loaves.
- 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!
Categories & Tags for Yummy Yum Yum Zucchini Bread:
ADVERTISEMENT