Zucchini Bread
Moist and delicious, this has been called the best zucchini bread by so many people!
Equipment
- 1 Loaf pans
- 1 Food processor
- 1 Peeler (optional)
Ingredients
- 3 eggs
- 2 cups sugar
- 1 cup vegetable or canola oil
- 2 teaspoons vanilla
- 2 cups zucchini
- 3 cups flour all-purpose
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 cup chopped pecans toasted for optimal flavor
Instructions
- Preheat oven to 350˚.
- Beat eggs, sugar, oil, and vanilla together.
- Peel the zucchini and place it in a food processor. Chop zucchini until it has a thick consistency. Do not overprocess.
- Add zucchini to the egg and sugar mixture and beat until blended.
- Add flour, baking soda, baking powder, salt and cinnamon. Blend well. Stir in chopped pecans.
- Pour batter into greased and floured loaf pans. Bake at 350˚ degrees for 1 hour or until wooden tooth pick inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.
Notes
- Oven temperatures vary, so test the bread with a toothpick after 45 minutes
- Try adding ¼ cup of unsweetened applesauce for an even moister bread
- Zucchini bread can be baked in a muffin pan or mini loaf pans
- Zucchini bread can be frozen for up to 3 months
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.