Zucchini bread ..mmmmmm

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MMMMM does the place smell sooo goooood! Baked some zucchini bread and the whole apartment smells wonderful. this is the recipe that I used , I like nutmeg so I added a bit of that and no walnuts . I also used the blender to make the zucchini small. Try it.... and enjoy :-)

Mom's Zucchini Bread

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"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." — v monte 

Next RecipeGOHealthier Mom's Zucchini Bread

Ingredients Edit and Save

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Original recipe makes 2 loavesChange Servings

• 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 walnuts

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Directions

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.

Kitchen-Friendly View

• PREP20 mins
• COOK1 hr
• READY IN1 hr40 mins