Saturday, April 7, 2012

Zucchini Bread

  • 3 cups AP flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups sugar
  • 3 tsp vanilla
  • 2 cups grated zucchini
  • 1 cup chopped walnuts


  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, combine: flour, salt, baking powder, baking soda, cinnamon, and sugar. Mix well.
  3. Next add eggs, vegetable oil, and vanilla. Mix well.
  4. Almost there...add 2 cups of grated zucchini and - mix well. By now, batter should be heavy and very wet.
  5. Last, stir in the chopped walnuts just prior to filling the baking pan(s).
  6. Bake at 325 degrees F for 45-50 minutes...or until cake tester comes out clean.
  7. Allow to cool and rack before serving.

Hint: Wrap unused bread tightly in plastic wrap and freeze for later, if desired. Great with a nice, hot cup of coffee...or cold glass of milk. Next time - I'm making cupcakes instead of loaves!!

I shared this recipe over at Cups by Kim, for her Sweet & Simple Sunday recipe swap...go check it out!

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