Zucchini Bread Recipe
My neighbor makes such a delicious zucchini bread recipe, I can’t tell you how excited we’ve been when we notice a loaf of zucchini bread still warm from the oven on our dining room table.
This isn’t her Zucchini Bread recipe but maybe, just maybe, I’ll try to get that and share it too! After all, when the zucchini starts coming in, you need multiple ways to enjoy it!
I didn’t realize how much I loved zucchini bread until we moved to our small Indiana town. Before that, the bread always had big hunks of zucchini. Grating the zucchini makes a great loaf that really is very similar in flavor to pumpkin bread. I know, that sounds strange. Either way, it’s excellent!
Zucchini Bread Recipe
Print Zucchini Bread RecipeRating: 51
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Yield: 2 Loaves
From Food.com
The use of a food processor really speeds things along!
Ingredients
- 1 Cup Vegetable Oil
- 1 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 3 Eggs
- 3 Cups Zucchini, Peeled, Seeded, Grated
- 3 Cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 2 teaspoons Vanilla Extract
- 3 teaspoons Cinnamon
- 1 Cup Walnuts, Chopped (optional)
Instructions
- Combine Vegetable Oil, Sugars, and Eggs.
- Add remaining ingredients and mix well.
- Grease and Flour two loaf pans. Divide batter between both pans.
- Bake 350* for 1 hour.
- Cool in pans and remove Zucchini bread.
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