Delicious bread!! With a surplus of zucchini, you can make this bread up in small loaves and freeze it. You will always have some to take to a friend in need. Or when you need a quick dessert in a hurry. I think this would be great served with cinnamon ice cream.
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 1 tablespoon vanilla extract
- 2 cups unpeeled grated zucchini
- 1 cup chopped nuts, optional
Preheat oven to 325 degrees. Grease and flour 2 large loaf pans or 4 small loaf pans.
In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, add eggs, oil, sugar and vanilla. Beat well. Add zucchini, dry ingredients, and nuts, if using. Mix well. Pour batter into prepared pans.
Bake at 325 degrees for approximately 50 minutes for 4 small loaves, or 65 to 75 minutes for large loaves. Or until tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely before slicing. (Bet you can’t wait that long!)
Tip: If you would like to make Orange Zucchini Bread, just add the zest of one orange to the batter.
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