Mom's Zucchini Bread
This zucchini bread is really, really good and moist — my kids eat it as quickly as I can make it! This recipe makes two loaves but it freezes well and will keep in the refrigerator for weeks.
Instruction
step 1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
step 2
Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
step 3
Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well.
step 4
Stir in zucchini and walnuts until well combined, then Pour batter into the prepared pans.
step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.
step 6
vRun a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
tools
Hand Blender
Large Heavy Pot With Lid
Measuring Spoons
Measuring Cups
Imported from Tasty Recipes