Our Favorite Recipes: The Best Zucchini Bread

Donna made this zucchini bread this past weekend and said, “It’s wonderful! Great with a cup o’coffee on a winter morning!” She recommends freezing the second loaf so you have something delicious and ready when friends visit!

Zucchini Bread INGREDIENTS

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon
• 1 teaspoon salt
• 3 large eggs
• 2 cups grated zucchini about 2 small
• ¾ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 ½ cups chopped walnuts or pecans

PREPARATION

1. Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
2. In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
3. In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
4. Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
5. Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

Recipe from Spend With Pennies

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