Tuesday, February 22, 2011

Recipe Corner: Zucchini Bread

This delicious moist zucchini bread will have all members of your family asking for seconds! If you don’t want the temptation of eating the entire loaf, the bread freezes well. Enjoy!!

Do you have a mouthwatering recipe you would like to recommend? Shoot me an email at betweenthelines-kam@hotmail.com  and I can post it for all to enjoy!

• 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

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. 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. (I sometimes sprinkle the top with cinnamon sugar too)
4. 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.


blueviolet said...

I can't believe I have never tried zucchini bread before!

Jacqueline said...

Do you know I have been looking for a good zucchini bread recipe for about 6 months! This is exactly what I needed. I am going to substitute extra virgin coconut oil for the vegetable (and maybe sneak a bit of butter in too) and coconut sugar and honey for the sugar but your bread looks amazing!!! So thank you again for posting this!

Kristen Andrews said...