Zucchini Bread

Name: Zucchini Bread
Yield: 2 loaves
Ingredients: 3 cups flour; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 2 teaspoons cinnamon; 3 eggs, room temperature; 3/4 cup oil; 1/4 cup milk; 2 teaspoons vanilla; 1 2/3 cup sugar; 2 cups zucchini, finely shredded; 1/2 cup pecans, chopped, optional

Source

The Little Blue Mixer

Ingredients

Serves

Yields 2 loaves originally 2 loaves

Display Units in Metric

Display Mixed Units

3 cups	flour
1 teaspoon	salt
1 teaspoon	baking soda
¹⁄₂ teaspoon	baking powder
2 teaspoons	cinnamon
3	eggs room temperature
³⁄₄ cup	oil
¹⁄₄ cup	milk
2 teaspoons	vanilla
1 ²⁄₃ cup	sugar
2 cups	zucchini finely shredded
¹⁄₂ cup	pecans chopped, optional

Preheat oven to 350 degrees. Grease and lightly flour baking pans.

Shred the zucchini into fine pieces and drain any excess liquid that accumulates. If desired, chop nuts. Set both items to the side.

In a medium bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon and create a well in the center.

In a separate small bowl, mix together the eggs, oil, milk, sugar, and vanilla.

Pour the liquid ingredients into the dry ingredients and mix until combined.

Stir in the zucchini and chopped nuts.

Bake until a toothpick inserted in the center comes out clean:

For 2 regular loaves, bake for 55-60, covering the loaves with foil toward the end to prevent browning.

For 5-6 mini loaves, bake for 30-35 minutes.

For 3 thin cake layers, bake for 20-25 minutes. (I used an 11” x 5 1/2” scalloped pan, but you could just as easily use regular cake pans. Keep an eye on your bake to know when it’s done!)

Let cool and then enjoy!

Preheat oven to 350 degrees. Grease and lightly flour baking pans.
Shred the zucchini into fine pieces and drain any excess liquid that accumulates. If desired, chop nuts. Set both items to the side.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon and create a well in the center.
In a separate small bowl, mix together the eggs, oil, milk, sugar, and vanilla.
Pour the liquid ingredients into the dry ingredients and mix until combined.
Stir in the zucchini and chopped nuts.
Bake until a toothpick inserted in the center comes out clean:
For 2 regular loaves, bake for 55-60, covering the loaves with foil toward the end to prevent browning.
For 5-6 mini loaves, bake for 30-35 minutes.
For 3 thin cake layers, bake for 20-25 minutes. (I used an 11” x 5 1/2” scalloped pan, but you could just as easily use regular cake pans. Keep an eye on your bake to know when it’s done!)
Let cool and then enjoy!

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