A favorite family recipe for years, this zucchini bread is perfect for breakfast or dessert!
Ingredients
3 large eggs
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla extract
2 medium or 1 large zucchini
3 cups flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
Instructions
Preheat oven to 350° F. Prepare two bread tins by spraying them with non-stick spray and lining them with parchment paper.
Beat the eggs in a large bowl, then add the oil, sugar, and vanilla.
Use a medium grate to shred the zucchini. Two cups is roughly one large or two medium zucchini. Do not pat the zucchini dry or otherwise attempt to remove the moisture. Add directly to the wet ingredients, and stir to combine.
In a medium bowl, combine flour, cinnamon, salt, baking soda and baking powder. Whisk with a fork to combine.
In two or three additions, add the flour mixture to the wet ingredients. Mix by hand or with your favorite mixer until there are no more visible lumps of flour in the batter. This will only take a few minutes.
Pour the batter into the two prepared bread pans, and bake for 45-60 minutes. I recommend setting a timer for 40 minutes, then checking doneness with a toothpick at 5 minute intervals. The bread is done when a toothpick inserted into the middle of the loaf comes out clean.
Remove from pans and allow to cool on wire racks. When cooled, slice and enjoy warm, either plain or with butter!
When wrapped in aluminum foil or kept in an airtight container, loaves will keep at room temperature for about a week. Perfect for a busy morning breakfast!
Recipe by hOhm Cooking at http://hohmcooking.com/2016/07/17/aunt-cindys-zucchini-bread/