This zucchini bread has walnuts and turns out very moist. The recipe makes 2 loaves as the first one will quickly be eaten!
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Yield: 2 loaves
This zucchini bread has walnuts and turns out very moist. The recipe makes 2 loaves as the first one will quickly be eaten!
3 cups all-purpose flour
1 tbsp vanilla extract
1 tsp Clabber Girl Baking Powder
2 cups grated zucchini
1 tsp Clabber Girl Baking Soda
1 cup chopped walnuts
1 tsp salt
1 tbsp cinnamon
3 eggs, lightly beaten
1 cup vegetable oil
2 1/4 cup granulated sugar
Heat oven to 350 F. Grease bottoms and sides of two 8 x 4-inch loaf pans. Sift together flour, baking powder, soda, salt and cinnamon; set aside. In a large mixing bowl, combine eggs, oil, sugar and vanilla; mix well. Add flour mixture to egg mixture, mixing well. Stir in zucchini and walnuts. Spoon batter into prepared pans. Bake 45- 55 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 20 minutes. Remove bread from pan; cool completely on wire rack.
Yield: 2 loaves
3 cups all-purpose flour
1 tbsp vanilla extract
1 tsp Clabber Girl Baking Powder
2 cups grated zucchini
1 tsp Clabber Girl Baking Soda
1 cup chopped walnuts
1 tsp salt
1 tbsp cinnamon
3 eggs, lightly beaten
1 cup vegetable oil
2 1/4 cup granulated sugar
Heat oven to 350 F. Grease bottoms and sides of two 8 x 4-inch loaf pans. Sift together flour, baking powder, soda, salt and cinnamon; set aside. In a large mixing bowl, combine eggs, oil, sugar and vanilla; mix well. Add flour mixture to egg mixture, mixing well. Stir in zucchini and walnuts. Spoon batter into prepared pans. Bake 45- 55 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 20 minutes. Remove bread from pan; cool completely on wire rack.