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Ingredients
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| ground cinnamon: 1 Tbl |
| eggs: 3 |
| vegetable oil: 1 cup |
| granulated sugar: 2 1/4 cups |
| vanilla extract: 1 Tbl |
| zucchini squash (grated): 2 cups |
| walnuts (chopped): 1 cup |
Mom's Zucchini Bread
Credit: AllRecipes
User rating:
"Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks."
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Prep Time
20 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
Directions
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.