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Close-up Photo of Sliced Brown Bread on Brown Wooden Tray

Zucchini Bread

Lisa May
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Breads and Rolls
Cuisine American

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
 

  1. Preheat oven to 350 °F
  2. Combine 3 c all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, and 1 tbsp ground cinnamon. Set aside.
  3. 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.
  4. Add reserved dry ingredient mixture, stirring until just moistened.
  5. 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.
Keyword Zucchini
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