Description
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 ¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8×4-inch pans.
- Sift flour
- salt
- baking powder
- baking soda
- and cinnamon together in a large bowl.
- Beat eggs
- oil
- sugar
- and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 24