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So moist. So delicious. And so much more.™

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Muffins & Loaves

Zucchini Bread

Jackie Anders Recipe shared by:
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A delicious end-of-summer recipe that's perfect for getting rid of all of the extra zucchini from your garden. And don't be alarmed--the bread doesn't taste like zucchini at all. It's actually more like carrot cake.

  • Hands-On Time: 12 Minutes
  • Total Time: 1 Hour 27 Minutes
  • Servings: 10-12
  • Rating:

Ingredients

  • 3.5 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 1 tsp. vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped pecans (optional)

Baking Instructions

  1. Heat oven to 325 degrees.
  2. Grease a 9x5 pan.
  3. In a bowl, sift together flour, soda, salt, cinnamon, and baking powder; set aside.
  4. In a large bowl, beat sugar, oil, eggs, and vanilla. Stir in zucchini.
  5. Gently stir in flour mixture, being careful not to mix too much.
  6. Fold in pecans.
  7. Turn batter into prepared pan and bake for 1 hour and 15 minutes, or until wooden toothpick inserted near center of the loaf comes out clean.
  8. *The loaf is prettier and more colorful if you leave the peel on the zucchini.<p> *You should press the grated zucchini in a colander to squeeze out any excess moisture. Otherwise, the loaf may come out gummy in the center.

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Tips

Making Do With One Cookie Sheet

Making Do With One Cookie Sheet

If you only have one cookie sheet, line it with foil before baking the cookies. After baking, slide the foil off the pan and set the cookies to cool on a rack. Rinse your pan under cold running water and pat dry. Re-foil and lay your next batch of cookies on the sheet.


be patient

be patient

A tip 4 all u bakers out there, Never open your oven ,while baking a cake until 15 minutes has gone or your oven's heat will escape and your cake will fall. Thanks 4 reading!





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