Zucchini Bread
Equipment
- 3 bread pan
- 7 mini bread pans optional
Ingredients
- 3 c all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp ground cinnamon
- 3 eggs
- 2 c sugar
- 1 c vegetable oil
- 1 tsp vanilla extract
- 2 c zucchini (shredded)
- 1 c pecans (chopped)
Optional
- whipped cream cheese
Instructions
- Preheat oven to 350 °F
- Combine 3 c all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, and 1 tbsp ground cinnamon. Set aside.
- In a large bowl combine 3 eggs, 2 c sugar, 1 c vegetable oil, and 1 tsp vanilla extract. Beat at medium speed with an electric mixer until well blended. Stir in 2 c zucchini and 1 c pecans.
- Add reserved dry ingredient mixture, stirring until just moistened.
- Spoon into 3 greased and floured 1 lb bread pans (or optional mini loaf pans). Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. For mini loaves bake for 35-40 minutes.
Notes
Lisa makes a bunch of these at the end of the summer when zucchini is plentiful and freezes them.
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