Everything you need for this awesome zucchini bread recipe is already in your pantry, except the zucchini and walnuts. The loaf is dense and moist, and has a pleasant coconut texture, thanks to the grated zucchini. It has brown sugar, sweet spices, and crunchy walnuts. Zucchini bread freezes well, so you can bake several loaves to freeze for later. Have it for dessert or a quick breakfast. Smart Recipes, American Recipes, Eggs,Grains Recipes, Recipes Eggs,Grains American Pantry Essentials Zucchini Bread Pantry Essentials Zucchini Bread Recipe | RecipeSavants.com PT1H Serves 12 Ingredients: 1 Cup Brown Sugar 1 Cup Granualted Sugar 3 Large Eggs 1 Cup Vegetable Oil 3 Teaspoons Vanilla Extract 3 Cups All-Purpose Flour 1 Teaspoon Nutmeg 3 Teaspoons Ground Cinnamon 1 Teaspoon Baking Powder 1 Teaspoon Salt 1 Teaspoon Baking Soda 2 Medium Zucchini 1 Cup Walnuts Preheat oven to 325 degrees. Lightly butter 2 bread pans. Mix flour with salt baking powder, salt, baking soda, cinnamon and nutmeg in a bowl. Beat eggs with vanilla, oil and sugar in another large bowl. Add the flour mixture to the beaten eggs. Stir to combine well. Add grated zucchini and nuts to the batter mixture, stir to incorporate and form a chunky batter. Grate the zucchini and add the shreds to the batter along with the nuts. Transfer this batter to the greased pans. Transfer this batter to the greased pans. And bake for 45 - 60 minutes, or until an inserted toothpick comes out clean. Allow the bread to cool completly before removing from bread pan, and slicing.

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