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Zucchini Bread
Zucchini Bread
Yield: 2 loaves
Prep Time: 20 min
Cook Time: 45 min
Ingredients:
3 ½ cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon nutmeg
1 1/2 teaspoons baking soda
2 cups granulated white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 1/2 teaspoons vanilla
1 cup vegetable or canola oil
4 large eggs
2 cups grated zucchiniDirections:
1. Preheat oven to 350 degrees F. Spray two 5x8-inch loaf pans with nonstick spray
2. Sift all dry ingredients into a large bowl.
3. In separate bowl, beat liquids and zucchini together. Stir in dry ingredients and combine until wet. Mixture will be thin. Divide the batter between the loaf pans.
4. Bake 45 minutes, or until toothpick inserted in center comes out clean.
Source: RecipeGirl.com
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes with you.
Diane — April 7, 2009 @ 6:36 PM
Absolutely delicious! Moist and tasty.
joan benedetti — August 26, 2011 @ 5:25 PM
This is a great recipe – especially if your husband grows LOTS of zucchini!
vanessa — October 4, 2012 @ 9:04 AM
Your directions state the batter will be thin, but mine was not. It was thick like a regular bread batter. Was I not suppose to squeeze the water out of zucchini? It was still yummy, but couldn’t figure out what was wrong. I have never had any issue with any of your recipes.
thank you
Lori Lange replied: — October 4th, 2012 @ 10:10 AM
I haven’t made this in so long that I cannot remember. Looks like I need a photo, so maybe I’ll make it soon and try it out again!