Very Moist Zucchini Bread
Very Moist Zucchini Bread recipe
Yield
16 servingsPrep
15 minCook
60 minReady
1⅓ hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
brown sugar
|
*
|
| 3 | cups |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
salt
|
|
| 3 | large |
eggs
well beaten |
|
| 1 | cup |
vegetable oil
|
|
| 1 ¼ | teaspoons |
vanilla extract
|
|
| 2 | cups |
zucchini
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 177 | ml |
brown sugar
|
*
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
salt
|
|
| 3 | large |
eggs
well beaten |
|
| 237 | ml |
vegetable oil
|
|
| 6.3 | ml |
vanilla extract
|
|
| 473 | ml |
zucchini
grated |
|
Directions
With electric mixer, combine first seven ingredients.
Then add eggs, oil, vannilla, and zucchini.
Mix well.
Divide mixture into 2 greased loaf pans and bake at 325℉ (160℃) degrees for approximately 1 hour or until toothpick inserted at center comes out clean.
Cool on rack.
Can be frozen if required.
