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.
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.
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.