Shared by Lauren Goldstein
Shared by Lauren Goldstein
Zucchini Bread
Yield: 2 loaves
Zucchini Bread
Yield: 2 loavesIngredients
- 2 cups granulated sugar
- 4 eggs
- 3 ½ cups flour
- 1 cup vegetable oil
- 2 cups zucchini, shredded or grated
- 1 ½ teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking soda
- ¾ teaspoons baking powder
- 1 teaspoon ground cinnamon
- Additional vegetable oil or butter for greasing the loaf pans
Preparation
Step 1
Preheat the oven to 350° F. Grease 2-8 ½ by 4 ½ inch loaf pans with vegetable oil or butter.
Step 2
Beat the eggs in a large bowl and gradually add the sugar until combined well. Add the vegetable oil and mix well. Add the salt, baking soda, baking powder, and cinnamon into the egg mixture and mix well. Add the flour and zucchini into the egg mixture, alternating flour then zucchini in small amounts until combined.
Step 3
Transfer equal amounts of the batter into the two greased loaf pans and bake for about 55 minutes or until a cake tester (or piece of dry spaghetti) comes out dry.
Step 4
Let the baked loaves cool in the pan for 10 minutes, then transfer the loaves to a cooling rack until cool to the touch.
Step 5
Slice with a serrated knife and enjoy.
