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Husband Approved Zucchini Bread Recipe

Ingredients

How to make it

  • Heat oven to 325 degrees. Grease and flour two 8X4 loaf pans; set aside. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat sugars, eggs, oil, and vanilla together. Gradually stir in flour mixture just until combined (the mixture will seem stiff and dry, but will come together after the zucchini is stirred in). Stir in zucchini and nuts, if using, and mix well. Divide batter evenly between the prepared pans. Bake 40-60 mins. or until a toothpick inserted in the centers comes out clean. Cool 5-10 mins. in pans on a wire rack. Remove loaves to wire rack and cool completely before slicing. The bread keeps weeks in the fridge and freezes well.
  • Note: Use the large holes on your box grater to shred the zucchini. If you use the small grater holes, it will be too mushy. The recipe also works well made in three 7X4 loaf pans, the size I make most often. My husband isn't usually a zucchini bread fan, but this bread is so moist and yummy that even he loves it!

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