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Zucchini Bread
Shawn Ann
Zucchini Bread
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
Resting
10
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Breads
Cuisine
American
Servings
12
people
Calories
421
kcal
Ingredients
2
cups
sugar
1
cup
canola oil
I used corn oil
3
eggs
2
teaspoons
vanilla extract
3
cups
all-purpose flour
1
teaspoon
salt
1
teaspoon
baking soda
1
teaspoon
ground cinnamon
1/4
teaspoon
baking powder
2
cups
shredded Zucchini
about 2 medium Zucchini
Instructions
Preheat your oven to 350° and grease 2 8x4 loaf pans (or one if you don't mind tossing some mixture).
In a large bowl; beat the sugar, oil, eggs, and vanilla until blended well.
2 cups sugar,
1 cup canola oil,
3 eggs,
2 teaspoons vanilla extract
In a medium bowl; combine all other dry ingredients (exclude nuts if you are adding those to your recipe). Gradually beat the dry mixture into the large bowl until moistened. It will get harder for you to combine all the dry ingredients.
3 cups all-purpose flour,
1 teaspoon salt,
1 teaspoon baking soda,
1 teaspoon ground cinnamon,
1/4 teaspoon baking powder
Stir in the Zucchini (and nuts). You may need to use your
mixer
to get it really mixed together.
2 cups shredded Zucchini
Pour mixture into prepared pan(s). Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes then remove from pan(s) and place on wire racks to cool completely.
Keyword
Zucchini