Zucchini Bread
A delicious cinnamon and vanilla flavored loaf with a healthy surprise inside!
Recipe
Servings: 24 people
Prep Time: 1 hour and 15 minutes
Ingredients
2 cups all purpose flour
1 ½ cups sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups zucchini grated/shredded
¾ cup vegetable oil
1 tablespoon vanilla
1 ½ cups walnuts chopped (optional)
Instructions
Preheat the oven to 350˚F. Prepare two 8×4 loaf pans with parchment paper.
Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to combine and set aside.
In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
Add the dry ingredients to the wet mixture. Add the walnuts and mix till just combined.
Divide evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
Recipe Notes
Equipment: Box cheese gator, two mixing bowls, two 8X4 loaf loaf pan, parchment paper.
Pro Tip: Put the batter paper lined cupcake trays for a quicker bake time (15 minutes) and easier prep for on-the-go eating. The recipe should make about 24 muffins.
