Not-For-the-feint-of-heart Zucchini Bread
From conner909 16 years ago
- 75 minutes to make
- Serves 12
This is not a bread for one who is dieting! This bread is rich and will pleasantly surprise those who rate zucchini bread as boring!
Ingredients
- 2 cups all-purpose flour shopping list
- 2 teaspoons ground cinnamon shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon ground allspice shopping list
- ½ teaspoon baking powder shopping list
- 2 ½ cups sugar shopping list
- 1 ½ cups vegetable oil shopping list
- 3 large eggs shopping list
- 1 tablespoon vanilla extract shopping list
- 2 teaspoons grated lemon peel shopping list
- 2 cups coarsely grated zucchini shopping list
- (from about 2 medium) shopping list
- 1 cup walnuts, toasted, coarsely shopping list
- chopped (about 4 ounces) shopping list
How to make it
- Preheat oven to 325 degrees F.
- Butter and flour two 8x4x2 ½-inch metal loaf pans.
- Whisk flour, cinnamon, salt, baking soda, allspice and baking powder in medium bowl to blend.
- Whisk sugar, vegetable oil, eggs, vanilla and lemon peel in large bowl to blend.
- Whisk in flour mixture.
- Mix in zucchini and walnuts.
- Pour batter into prepared pans.
- Bake breads until tester inserted into center comes out clean, about 1 hour and 15 minutes.
- Let stand 10 minutes.
- Turn breads out onto rack and cool completely.
- (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
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" It was excellent "