Zucchini Bread

October 22, 2012





Zucchini Bread
Recipe from Food&Wine

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup canola oil
2 large eggs, lightly beaten
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 pound zucchini, coarsely shredded


1. Preheat the oven to 375°. Butter an 8 1/2-by-4 1/2-inch loaf pan and coat it with sugar. In a large bowl, whisk the flour, cinnamon, salt, baking soda and baking powder. In a medium bowl, whisk the canola oil with the eggs, sugar and vanilla. Add the shredded zucchini. Stir the zucchini batter into the dry ingredients.

2. Pour the zucchini bread batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the zucchini bread cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.

4 comments:

  1. Yum...one od my favorite brads to make. this is a great recipe.
    thanks!!
    i am your newest follower..pls follow back if you can.
    happy baking!

    ReplyDelete
    Replies
    1. Hi! Thanks for following :)
      You can never go wrong with a good quick bread.

      Delete
  2. Ooo I love zucchini bread and this looks like an awesome recipe!

    ReplyDelete

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