This zucchini bread is perfect for the holidays and combines vanilla, cinnamon and allspice for a great tasting quick bread!
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This zucchini bread is perfect for the holidays and combines vanilla, cinnamon and allspice for a great tasting quick bread!
3 eggs, lightly beaten
3 cups all-purpose flour
1 cup vegetable oil
2 cups sugar
2 cups coarsely shredded zucchini
1 tbsp Davis Baking Powder
1 tbsp vanilla
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
1 cup chopped walnuts or pecans
Heat oven to 350° F. Grease and flour two 8 x 4-inch loaf pans. Combine flour, sugar, baking powder, cinnamon, allspice and salt; stir in nuts. In a separate bowl, combine eggs, oil, zucchini and valnilla; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared pans. Bake 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pans about 10 minutes; remove to wire racks. Cool completely.
3 eggs, lightly beaten
3 cups all-purpose flour
1 cup vegetable oil
2 cups sugar
2 cups coarsely shredded zucchini
1 tbsp Davis Baking Powder
1 tbsp vanilla
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp salt
1 cup chopped walnuts or pecans
Heat oven to 350° F. Grease and flour two 8 x 4-inch loaf pans. Combine flour, sugar, baking powder, cinnamon, allspice and salt; stir in nuts. In a separate bowl, combine eggs, oil, zucchini and valnilla; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared pans. Bake 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool in pans about 10 minutes; remove to wire racks. Cool completely.