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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

Careful With Frosting

Careful With Frosting

Make sure you go a little slow when it comes to frosting the cupcakes or cake cause you might get it all over you. And make sure the cake or cupcakes are cool or the frosting might melt and have a little space too :) have fun!


Moist cookies getting dry

Moist cookies getting dry

Put them in a container with a slice of bread, the cookies will absorb the moisture from the bread and it won't affect the taste of your cookies.





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