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Cinnamon-alicious Zucchini Bread

Name: Cinnamon-alicious Zucchini Bread
Prep time: 25 min
Total time: 1 h 25 min
Yield: 2
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

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Prep 25 min
Total 1 hr 25 min
Servings 2

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

By Scaron

Updated August 4, 2016

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

Steps

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.