My Zucchini Bread
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 473.18 ml all-purpose flour
- 4.92 ml salt
- 4.92 ml baking soda
- 2.46 ml baking powder
- 14.78 ml ground cinnamon
- 4.92 ml ground allspice
- 4.92 ml pumpkin pie spice
- 3.69 ml freshly ground nutmeg
- 236.59 ml granulated sugar
- 236.59 ml brown sugar
- 236.59 ml vegetable oil
- 3 large eggs
- 14.79 ml vanilla extract
- 709.77 ml grated zucchini
- 236.59 ml chopped walnuts
directions
- Preheat oven to 325 degrees.
- Spray nonstick spray onto two 8x4x2 1/2-inch metal loaf pans. Line bottoms with parchment paper. This will make it so much easier to remove the loaves from the pan later.
- Sift the flour, salt, baking soda, baking powder, and spices and whisk together in a medium bowl.
- In a large bowl, whisk throughly together the sugars, oil, eggs, and vanilla.
- Add the zucchini to the wet ingredients and whisk throughly.
- Add the dry ingredients and walnuts and whisk into the wet ingredients until you no longer see the flour.
- Pour the batter evenly into the loaf pans.
- Bake for 1 hour to 1 hour 15 minutes, or until a tester comes out mostly clean.
- Allow to cool for 10 minutes and pull the loaves out of the pans.
- Enjoy!
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