Zucchini Bread

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Zucchini Bread, baked into loaf pans

This recipe is taken entirely from the website AllRecipes.com for Mom’s Zucchini Bread. I have no adjustments, though this time I baked this recipe with toasted almonds. I prefer toasted walnuts. I also used 4 eggs, because I had 4 to use-up. The recipe calls for 3 eggs.

 

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Ingredients for Zucchini Bread

Preheat oven to 325 degrees Fahrenheit. Grease and flour 2 loaf pans or 1 Bundt® pan.

  • 3 (or 4) eggs
  • 1 cup vegetable oil
  • 2-1/4 cups sugar
  • Beat these ingredients in a large bowl
  • 3 teaspoons vanilla extract

Add, stirring to combine

In separate bowl, combine by stirring with a fork to break-up any lumps:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons cinnamon

Add in thirds, stirring to combine after each addition, to sugar-egg-oil-vanilla mixture. Batter will be VERY stiff.

  • 2 cups grated zucchini (approximately 1 large zucchini)
  • 1 cup toasted walnuts (or other toasted nuts)

Add to above, and stir only to combine — do not beat air into it or over-mix.

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Zucchini Bread Batter

Pour batter into prepared pan(s) and bake 40-60 minutes. Cake should be evenly browned, pulling back from edge of pan(s) slightly and should spring back when touched. Can also insert a toothpick or knife, and it should come out clean or with  dry crumbs attached.

 

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