Ingredients
Scale
- 3 cups All-Purpose Flour
- 1 tsp. Salt
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 2 Tbsp. Cinnamon
- 3 Eggs
- 1 cup Vegetable Oil
- 1 cup Brown Sugar
- 1 1/4 cup Sugar
- 3 tsp. Vanilla Extract
- 2 cups Zucchini – shredded
Instructions
- Preheat your oven to 325-degrees. Spray or grease 2 – 8×4 loaf pans, set aside.
- Shred or grate your zucchini, set aside. If you are using frozen shredded zucchini be sure to thaw completely and drain any excess liquid.
- Sift together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In a large bowl, whisk together the eggs, vanilla, oil, and both sugars.
- Fold dry ingredients and zucchini into the wet ingredients. Mix until throughly combined and you no longer see any clumps of dry ingredients left. This will be a thick batter.
- Split batter between your 2 prepared loaf pans. (Or scoop into lined muffin tins.)
- Bake loaves at 325-degrees for 25 minutes. Rotate the pans, and bake for an additional 25 minutes or until the tops of the loaves are golden brown and bounce back when gently pressed on.
- Allow loaves to cool in the pans for 10 minutes. Remove from pans and allow to cool completely before you attempt to slice them.
Keywords: Quick Bread, Zucchini, Bread, Cinnamon, Loaf, Breakfast, Brunch, Vegetable