Perfect Zucchini Bread

Last week a coworker of mine brought in some HUGE zucchinis to share with everyone, and I knew right away I would be making zucchini bread with mine. I came across Mom’s Zucchini Bread recipe on allrecipes.com several years ago and have not strayed from it since. This recipe truly makes the perfect zucchini bread!

Note: This recipe calls for a hand mixer, but I used just a wooden spoon to mix my ingredients. Sometimes elbow grease makes food taste just a little bit better!

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

[Grease and flour two 8 x 4 inch pans] and preheat oven to 325 degrees. I actually used a 9×4 loaf pan and a smaller 6×3 loaf pan, both of which are ceramic. I did flour and grease each of them.

First, I grated the zucchini and set it aside. This is one of those times when my handy Pampered Chef Ultimate Mandoline comes in very useful!

Now in a large bowl, sift together flour, salt, cinnamon, baking soda, and baking powder.

In another large bowl, beat together eggs, oil, sugar, and vanilla. 

Slowly add sifted ingredients to the sugar and egg mixture, constantly mixing. Continue mixing until dough is smooth and pulls away from the side of the bowl without sticking.

         

Stir in zucchini and walnuts until combined well.

   

Pour batter into the greased and floured pans and bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean.

Cool in pan for about 20 minutes, then remove the bread from the pan to cool completely.

– Chef Genny

Perfect Zucchini Bread
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Ingredients
  1. Ingredients
  2. 3 cups all-purpose flour
  3. 1 teaspoon salt
  4. 1 teaspoon baking soda
  5. 1 teaspoon baking powder
  6. 3 teaspoons ground cinnamon
  7. 3 eggs
  8. 1 cup vegetable oil
  9. 2 1/4 cups white sugar
  10. 3 teaspoons vanilla extract
  11. 2 cups grated zucchini
  12. 1 cup chopped walnuts
Instructions
  1. [Grease and flour two 8 x 4 inch pans] and preheat oven to 325 degrees. I actually used a 9x4 loaf pan and a smaller 6x3 loaf pan, both of which are ceramic. I did flour and grease each of them.
  2. In a bowl, sift together flour, salt, cinnamon, baking soda, and baking powder.
  3. In another large bowl, beat together eggs, oil, sugar, and vanilla. Add sifted ingredients to the sugar and egg mixture, and mix well. Stir in zucchini and walnuts until combined well.
  4. Pour batter into the greased and floured pans and bake for 40 to 60 minutes, or until toothpick inserted in the center comes out clean.
  5. Cool in pan for about 20 minutes, then remove the bread from the pan to cool completely.
Adapted from v monte, allrecipes.com
Half Baked Cooks http://halfbakedcooks.com/

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