This sweet cinnamonflavored zucchini bread recipe uses all the leftover zucchini from my familys garden My whole family loves this bread and begs me to make it as soon as the zucchini is harvested
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.
Beat eggs in a mixing bowl with an electric mixer until frothy. Slowly add sugar while continually beating. Stir in oil and vanilla; continue beating until mixture is thick. Stir in zucchini.
Mix flour
cinnamon
baking soda
salt
and baking powder together in a separate bowl; pour into zucchini mixture and stir until just combined. Mix in walnuts. Divide batter between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean
about 1 hour. Cool in the pans for 10 minutes
then loosen the edges with a knife
remove the loaves
and let cool completely on a wire rack.
Recipe Tip
Pecans can be used in place of walnuts if preferred.