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Mom’s Zucchini Bread
2 8x4-inch loaves
Pull Apart Parmesan Sage Butter Brioche Rolls
8 servings
Breads.jpeg
Mom’s Zucchini Bread
6698-moms-zucchini-bread-lisa-dennison-kasiaDK-2000-984b8c3c00a4450a89cb4a01a61f5fc5.jpeg
Rating
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Recipe Type
Bread
Cuisine
Tags
Bread (quick)
Prep Time (in minutes)
15
Cook Time (in minutes)
40
Add'l Time (in minutes)
20
Total Time (in minutes)
75
Yield
2 8x4-inch loaves
Equipment Needed
loaf pan
electric mixer
Ingredients
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Recipe Part
Ingredient
Quantity
Ingredient Notes
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11
Flour (all purpose)
3 cups
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Salt
1 tsp
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Baking Powder
1 tsp
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Baking Soda
1 tsp
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Cinnamon (ground)
1 T
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Eggs
3 large
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Vegetable Oil
1 cup
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Sugar (granulated)
2 1/4 cups
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Vanilla extract
3 tsp
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Zucchini
2 cups
grated
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Walnuts
1 cup
chopped
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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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