Zucchini Bread
| Preheat oven to 350°F | ||||||
| Grease and flour two 8x4-in loaf pans | ||||||
| 3 large eggs | beat until frothy | beat in | stir in | stir in until just combined | fold in, divide between pans | bake 350°F 55 to 65 min until a toothpick comes out clean |
| 2 cups sugar | ||||||
| 1 cup vegetable oil | ||||||
| 2 tsp vanilla extract | ||||||
| 2 cups zucchini, grated (about 2 medium) | ||||||
| 3 cups all-purpose flour | ||||||
| 1 Tbs ground cinnamon | ||||||
| 1 tsp salt | ||||||
| 1 tsp baking soda | ||||||
| 1/4 tsp baking powder | ||||||
| 1 cup walnuts, chopped | ||||||
- Preheat oven to 350°F
- Grease and flour two 8x4-in loaf pans
Ingredients
- 3 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups zucchini, grated (about 2 medium)
- 3 cups all-purpose flour
- 1 Tbs ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup walnuts, chopped
Steps
- beat until frothy: eggs
- beat in: step 1, sugar, vegetable oil, vanilla extract
- stir in: step 2, zucchini
- stir in until just combined: step 3, all-purpose flour, ground cinnamon, salt, baking soda, baking powder
- fold in, divide between pans: step 4, walnuts
- bake 350°F 55 to 65 min until a toothpick comes out clean: step 5
