Prep 45 mins
Cook 55 mins
This recipe is from Alma Lee Alexander in Payette, ID
- 3 eggs, beaten
- 2 cups white sugar
- 1 cup cooking oil
- 3 teaspoons vanilla
- 2 cups zucchini, grated
- 3 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 cup walnuts, chopped
- Blend dry ingredients in large bowl.
- Mix all wet ingredients in 2nd large bowl.
- Add wet ingredients to dry ingredients and blend together.
- Add chopped nuts.
- Put into 2 greased loaf pans.
- Bake @ 350°F 45 minutes or until done when tested with a toothpick.
This bread was delicious! Super easy and the chewy crust was to dye for!
Made this as written but substituted chocolate chips for the walnuts. The batter was thick and dense but the bread turned very moist with great flavor! Made for PAC fall 2012.
Made this recipe ALMOST as written but did increase the amount of baking powder to 1 teaspoon (just seemed like it should have that much) & although I don't know what the difference would have been by doing it this way as opposed to doing it as written), it worked for me, & this zucchini bread turned out ABSOLUTELY GREAT! Loved the taste, loved the texture, but didn't love the fact that it was gone so quickly! Might just have to double the recipe next time & freeze a loaf or two! Thanks for sharing a great keeper! [Tagged, made & reviewed for one of my group mates in the Aus/NZ Recipe Swap #31]