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Recipe for Zucchini Bread | Almanac.com

Zucchini Bread

Photo Credit
Joseph E Ligori/Shutterstock
Yield
2 loaves
Credit
The Combes Family Inn, Ludlow, Vermont

Zucchini Bread

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Although there are many zucchini bread recipes around, this one might just be our favorite! It’s easy and fast and freezes well.

What’s great about zucchini bread is that it doesn’t taste like vegetable bread. Don’t say anything to those picky vegetable people until afterwards!

Ingredients
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups unpeeled, coarsely grated zucchini
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 cup coarsely chopped walnuts
Instructions

Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. In a large bowl, beat the eggs until light and fluffy. Add the sugar, oil, zucchini, and vanilla extract, and mix lightly but until well blended.

In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon, and mix well. Stir the flour mixture into the egg-zucchini mixture, stirring until well blended. Fold in the nuts.

Divide the batter evenly between the two pans and bake for 1 hour, or until a knife or toothpick inserted in the middle of one of the loaves comes out clean.