 |
Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
End-of-season zucchini well used! This recipe is the best I've tried: moist but not gooey, sweet but not sickly so, just enough nuts and cinnamon. Good right away but keeps well in fridge. Try it with breakfast. Read more Recipe from . Ingredients:
3 cups all-purpose flour (or use half whole wheat and use 2 tbs less flour total) |
1 teaspoon each salt, baking soda, baking powder |
3 teaspoons ground cinnamon (no, it's not too much) |
3 large eggs at room temperature |
1 cup vegetable oil (butter-flavored if you have it) |
2 1/4 cups white sugar |
3 teaspoons vanilla extract (or use 1/2 pkt vanilla sugar) |
2 cups packed grated zucchini (do not drain it!) |
1 cup chopped walnuts or pecans |
Directions:
1. Grease and flour two 8 x 4 inch pans.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Stir flour, salt, baking powder, soda, and cinnamon together in a bowl.
4. Beat eggs, oil, vanilla, and sugar together in a large bowl.
5. Add flour mixture to the creamed mixture, and beat well.
6. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
7. Bake for 50 to 60 minutes, until browned and a tester inserted in the center comes out clean.
8. Cool in pan on rack for 20 minutes.
9. Remove bread from pan, and completely cool.
10. Wrapped well, first in clingwrap and then in aluminum foil, this keeps in the fridge for 2-3 weeks.
|
|