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Bread Recipes

Mom’s Zucchini Bread

2 8x4-inch loaves

Pull Apart Parmesan Sage Butter Brioche Rolls

8 servings

Mom’s Zucchini Bread

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Cuisine

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Yield

2 8x4-inch loaves

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Ingredients

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3 cups

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1 tsp

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1 tsp

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1 tsp

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1 T

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3 large

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1 cup

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2 1/4 cups

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3 tsp

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2 cups

grated

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1 cup

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Preparation

Preheat the oven to 325° F (165° C). Grease and flour two 8x4-inch loaf pans.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.

Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until well combined. Pour batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40-60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.

Notes

This recipe makes two loaves but it freezes well and will keep in the refrigerator for weeks.

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Breads

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Bread Recipes

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