The Best Zucchini Bread
From TraceHunter 13 years ago
- 1.5 Hours to make
- Serves 2 Loaves
My husband and I raised a large family of 4 boys and 1 girl. Feeding a large family was difficult. But I love to cook and bake so it made our budget stretch. This recipe is a classic in our family to this day. And now with the addition of 2 daughter in-laws and 4 grandchildren I'm sure this recipe will stand the test of time.
Ingredients
- 3 cups flour shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 3 teaspoons cinnamon shopping list
- 3 eggs shopping list
- 1 cup vegetable oil shopping list
- 2 cups grated zucchini shopping list
- 2 1/4 cups sugar shopping list
- 1 cup chopped nuts (pecans or walnuts) shopping list
How to make it
- Preheat oven to 325*. Grease and lightly flour 2 bread pans (8 1/2 x 4 1/2 x 2 1/2). In a medium bowl combine flour, baking soda, baking power, salt and cinnamon with a wire whisk; set aside. In a large bowl combine eggs, oil, vanilla extract, sugar, zucchini and nuts. Divide batter equally between the pans. Bake for 1 hour or until toothpick inserted into the center of the loaf comes out clean.
The Rating
Reviewed by 1 people-
This was a pretty straight up recipe. Looked good, good flavor but on the dry side. I had a little trouble with doneness but I believe that was due to the high altitude here and had to bake for a longer time. Photo posted.
lovebreezy
in Colorful loved it
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" It was good "