Cinnamon-alicious Zucchini Bread

If you don't mention the zucchini in this bread, no one will know the difference -- it's so sweet, cinnamon-y and tasty.

Cinnamon-alicious Zucchini Bread

scaronRecipe by scaron

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25 minutes

1 hour 25 minutes

2 loaves

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    Ingredients

    • 3 cups all-purpose flour
    • 2 tsp baking powder
    • 1 1/2 tsp baking soda
    • 1 tsp salt
    • 1 tbsp cinnamon
    • 1/2 tsp nutmeg
    • 1 cup canola oil
    • 1 cup white sugar
    • 1 1/2 cup light brown sugar
    • 3 large eggs
    • 2 cups grated zucchini
    • 1 tbsp vanilla extract

    Directions

    1. 1Preheat the oven to 350 degrees. Prepare two loaf pans by buttering and flouring the interiors.
    2. 2In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
    3. 3In a large mixing bowl, whisk together the canola oil, white sugar and light brown sugar until well-combined. Add the eggs one at a time, whisking well after each addition.
    4. 4Add the zucchini and vanilla extract to the oil-sugar mixture, stirring well to combine.
    5. 5Add the flour mixture to the wet ingredients. Stir until just combined.
    6. 6Divide the batter evenly between the two pans.
    7. 7Bake the two loaves for 55-65 minutes, until golden brown. A knife or cake tester inserted in the middle should come out clean as well.
    8. 8Let cool on a cooling rack (in the pans) before removing from the pans. Store in an airtight container.

    Categories: Breads, Quick Breads, American, Comfort Foods

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