ZUCCHINI BREAD

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Zucchini Bread image

I'm not sure what I like best about this recipe -- the way it tastes, or how good it makes my house smell while it's baking!

Provided by Phyllis Gesch @zachsbiggestfan

Categories     Sweet Breads

Number Of Ingredients 11

1 cup(s) vegetable oil
2 cup(s) sugar
1 teaspoon(s) vanilla extract
3 cup(s) all purpose flour, sifted
2 cup(s) zucchini, peeled and shredded
1 teaspoon(s) salt
3 teaspoon(s) pumpkin pie spices
1 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
3 - eggs
1/2 cup(s) nuts, optional

Steps:

  • NOTE: This recipe is a double-batch, so it will make TWO LOAVES. If you only want one, split the ingredient amounts in half.
  • Preheat oven to 325. Peel and shred zucchini, set aside. Sift flour with salt, pumpkin pie spice, baking powder, and baking soda. Set aside.
  • Beat eggs until foamy. Add in oil, sugar, and vanilla.
  • Fold in zucchini.
  • Add flour mixture.
  • Turn batter into well-greased/floured or sprayed loaf pans. Bake for 60-75 minutes, depending on your oven. Test center of bread with a toothpick to check for doneness.
  • Cool in pans for 10 minutes, then turn onto baking rack to cool entirely.
  • TIP: When bread is cooled, I wrap pretty tightly with saran wrap, then tinfoil and let them sit on the counter for 24 hours. This makes the bread a bit more moist and the spices bloom a bit more. Serve with soft butter.

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