Zucchini Bread
A delicious quick bread to use up extra zucchini in the summer months. Chocolate version included in instructions.
Equipment
- loaf pan
Ingredients
- 3 eggs (beaten)
- 1 cup vegetable or Canola oil
- 2 cups sugar
- 2 cups grated zucchini (skin on, not squeezed of moisture)
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped nuts (pecans - I omit due to allergy)
Instructions
- Preheat oven to 325 degrees F.
- Grease and flour 2 loaf pans or use baking spray with flour.
- Combine beaten eggs, oil, sugar, zucchini and vanilla.
- Into a large bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
- Blend dry ingredients into the batter. Add nuts if using.
- Divide batter between 2 loaf pans and bake 50 - 60 minutes (I use the toothpick trick).
Notes
For chocolate zucchini bread, add 1/2 cup cocoa powder to dry ingredients.
You're Gonna Bake It After All
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