Thursday, August 7, 2014

Zucchini Bread II

This is from All Recipes. Every time I make it I get TONS of complements. I use freshly ground whole wheat flour, GMO-free cane sugar, and two handfuls of chocolate chips (or more) instead of nuts.

Original recipe makes 2 loaves

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 nuts


  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.

1 comment:

Cheryl said...

This looks great, I am always looking for good zucchini bread and banana bread recipes this time of the year. I am going to have to try this one.