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Cinnamon-alicious Zucchini Bread

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Cinnamon-alicious Zucchini Bread
  • Prep Time 25 min
  • Total Time 1 hr 25 min
  • Servings 2
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If you don't mention the zucchini in this bread, no one will know the difference -- it's so sweet, cinnamon-y and tasty.

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 Preheat the oven to 350°F. Prepare two loaf pans by buttering and flouring the interiors.
  • 2 In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  • 3 In 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 Add the zucchini and vanilla extract to the oil-sugar mixture, stirring well to combine.
  • 5 Add the flour mixture to the wet ingredients. Stir until just combined.
  • 6 Divide the batter evenly between the two pans.
  • 7 Bake 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 Let cool on a cooling rack (in the pans) before removing from the pans. Store in an airtight container.
Nutrition Information 
No nutrition information available for this recipe
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