Thursday, July 1, 2010

Zucchini Bread

**My new favorite quick bread! I can't believe I've gone w/out this my whole life! Not any longer!!

Zucchini Bread recipe from

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (I did 3 cups)
1 cup chopped walnuts


Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

NOTE: ***I have to say that I hate seeing such a huge gap of time differences in this recipe. I had to bake mine for 60 minutes exactly. I guess depending on how much zucchini you actually put in there would make the difference. Remember DO NOT drain out the excess liquid in the grated zucchini, you will need it for the moistness! Also you do not need to peel your zucchini, just wash really well and cut off the ends and obviously any bad places on it and then grate! I used my handy dandy food processor for that!

I'm so glad Regina (my step-mom) shared the zucchini with me and in turn I shared a loaf with my friend! I hope you will enjoy this recipe as much as I did!

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