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Cinnamon-alicious Zucchini Bread

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Cinnamon-alicious Zucchini Bread
  • Prep 25 min
  • Total 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.
by: Sarah Walker Caron
Updated Aug 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.

Nutrition Information

No nutrition information available for this recipe
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