Autumn Zucchini Bread
Zucchini Bread recipe
Yield
16 servingsPrep
15 minCook
1 hrsReady
1⅓ hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | cups |
zucchini
grated |
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | teaspoons |
cinnamon
|
|
| ¼ | teaspoon |
baking powder
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
walnuts
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
zucchini
grated |
|
| 1E+1 | ml |
vanilla extract
|
|
| 15 | ml |
cinnamon
|
|
| 1.3 | ml |
baking powder
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
walnuts
optional |
|
Directions
Mix wet ingredients, then add dry ingredients.
Pour into two loaf pans.
Bake for an hour at 350℉ (180℃).
