Cook Time: 1 hour
Temperature: 325°F
Ingredients
- For 2 loaves: 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 1/2 tsp ground cinnamon
- 2 cups grated zucchini
- 3 eggs
- 1 cup vegetable oil
- 2 cups white granulated sugar
- 2 tsp vanilla extract
- 1 cup chopped walnuts or walnut pieces
Instructions
Place the oven rack in the center and preheat to 325F.
Grease 2 Emile Henry Ruffled Loaf Dishes, set aside.
Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Using a Course Grater or a food processor, grate the zucchini. Place in a Mesh Strainer over an empty bowl to drain excess water. Set aside.
In the bowl of a stand mixer, mix the eggs, vegetable oil, vanilla, and sugar, scraping down the sides of the bowl when necessary.
When the egg mixture is thoroughly combined, add the sifted ingredients. Mix just to combine, do not over mix.
Add the walnuts to the batter, and lastly the grated zucchini.
Pour the batter into the two prepared loaf pans.
Place in the preheated oven and bake for 50-60 minutes.
Zucchini bread is ready when a toothpick comes out clean.
