Cooking with Kirbie- Homemade Zucchini Bread
I love cake-type breads: banana bread, pumpkin bread, etc. I love the taste right after it's baked, with the crunchy sweet crust. Recently my friend was talking about liking all these different types of breads and mentioned zucchini bread. It was at this point that I realized I had never eaten zucchini bread before. So, with zucchinis on sale, I decided to try making my first zucchini bread. It turned out delicious!
The recipe is from allrecipes.com and was submitted by v monte. The recipe can be found here.
- 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 walnuts
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- 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.
- 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.
Changes: I didn't have 8 x 4 pans, so I used 9 x 3 pans. I didn't add walnuts. Also I had to bake close to 60 minutes. Other than that, I followed the recipe exactly. Be sure not to dump out the water from the zucchini that comes with the grating. It needs to be part of the bread mixture.
I like how you can still see the little bits of green zucchini even after it has been baked. This bread stores well too. It stays soft for days and can be frozen.