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. MORE + LESS -

Scaron

August 4, 2016

cups all-purpose flour

tsp baking powder

1 1/2

tsp baking soda

tsp salt

tbsp cinnamon

1/2

tsp nutmeg

cup canola oil

cup white sugar

1 1/2

cup light brown sugar

large eggs

cups grated zucchini

tbsp vanilla extract

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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.