Ingredients

How to make it

  • Grease and flour two 8 x 4 inch pans.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Stir flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl.
  • Add flour mixture to the creamed mixture, and beat well.
  • Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 50 to 60 minutes, until browned and a tester inserted in the center comes out clean.
  • Cool in pan on rack for 20 minutes.
  • Remove bread from pan, and completely cool.
  • Wrapped well, first in clingwrap and then in aluminum foil, this keeps in the fridge for 2-3 weeks.

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    " It was excellent "
    bakerme ate it and said...
    I made a few slight changes to this to yield the best zucchini bread I've ever made. Decreasing the sugar to 2 cups exactly made it just sweet enough for us, and using half white and half brown (1 cup each) worked well. Increasing the zucchini to 3 cups, lightly packed, added extra moisture, but I still wouldn't call this cake, as described in the title, as it definitely has more of a muffin texture. I also used a tip I read somewhere else to use young, tender zucchini about 6 inches long instead of older, tougher skinned zucchini to avoid having to seed it first. I had given up making zucchini bread because I couldn't find a recipe we liked, but this will be my go to recipe for zucchini bread from now on - perfection! Added to IMI group: Zucchini Bread
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