I decided to dust off the bread pans and try to bake some zucchini bread this evening! I used this recipe, called “Mom’s Zucchini Bread.”
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnutsDirections
1.) Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).2.) Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3.) Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4.) Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Pretty successful!
Unfortunately, I shorted the amount of sugar I should have put in, so the bread isn’t as sweet as it could be. Still tasty though!
I have some bananas that are in the process of ripening as well, which means banana bread is on the menu for later this week!
Some photos:
Shredded zucchini
Pre-baking
In the oven!
Out of the oven!
Final product
I have bananas ripening as well so my kids & I can bake bread this week too. The banana bread recipes that call for sour cream are the best. Very moist & very good. Just sayin’! 😉