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Summer Zucchini Bread

Chef.at.Home's picture
Ingredients
  Eggs 3 Large
  Sugar 1 1⁄2 Cup (24 tbs)
  Vegetable oil 1 Cup (16 tbs)
  Vanilla extract 2 Teaspoon
  All purpose flour 3 Cup (48 tbs)
  Ground cinnamon 2 Teaspoon
  Baking soda 1 Teaspoon
  Baking powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Zucchini 2 Cup (32 tbs), shredded
  Pecans 1 Cup (16 tbs), chopped
Directions

Preheat the oven to 350°F.
Spray two 8 x 4-inch loaf pans with cooking spray.
In a large bowl, beat the eggs until light and foamy.
Beat in the sugar, oil, and vanilla.
Mix lightly.
Add the dry ingredients and blend well.
Stir in the zucchini and nuts just until combined.
Pour the batter evenly into the baking pans and bake until a toothpick inserted in the center comes out clean, about 45 to 55 minutes.
Cool the loaves in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Summer
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Preparation Time: 
5 Minutes

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