Zucchini Bread

By Astrid

Ingredients

• 3 Cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1-2 tsp. CINNAMON
• 1/2-1 tsp. GROUND NUTMEG
• 1/4 tsp. baking powder
• 1 Cup vegetable oil
• 3 eggs, lightly beaten
• 2 Cups peeled or unpeeled grated zucchini (1 medium)
• 2 Cups sugar
• 2 tsp. PURE VANILLA EXTRACT
• 1 Cup chopped walnuts or almonds

Details

Servings 24
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 325. Grease two 4.5x8.5 loaf pans or one 9x13 pan and set aside. In a large mixing bowl, combine the flour, baking soda, salt, CINNAMON, NUTMEG and baking powder and mix well. In a separate bowl, mix together the oil, eggs, zucchini, sugar and VANILLA. Add the zucchini mixture to the dry ingredients and stir by hand to combine. Fold in the nuts. Pour into the pan(s) and bake at 325 for 30-40 minutes until golden and pulling away from the side of the pan. Test with a toothpick or press the top lightly and it will spring back when done. Let cool before removing from the pans.

Prep. time: 15 minutes
Baking time: 30-40 minutes
Serves: 24