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Zucchini Bread
Created by: Howcan Team
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees F. Grease and flour two 8x4 inch loaf pans.
- In a large bowl, sift together 3 cups of flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 3 teaspoons of ground cinnamon.
- In a separate bowl, beat 3 eggs, then add 1 cup of vegetable oil, 2 1/4 cups of white sugar, and 3 teaspoons of vanilla extract. Mix well.
- Stir the grated zucchini into the wet ingredients.
- Combine the wet and dry ingredients, then fold in 1 cup of chopped walnuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for 10 minutes before removing to a wire rack to cool completely.
- Slice and enjoy!
Zucchini bread has a rich history dating back to the late 19th century when it was first made in the United States. This moist and flavorful quick bread gained popularity during the Great Depression when resourceful home cooks utilized the abundance of zucchinis from their gardens. Today, it's a beloved treat enjoyed across the globe. Chefs like Martha Stewart and Ina Garten have popularized their own versions of this classic recipe. The best zucchini bread can be found in quaint bakeries and farmers' markets, especially in regions known for their fresh produce like California's Napa Valley. The key to perfect zucchini bread lies in using fresh, grated zucchinis and a blend of warm spices like cinnamon and nutmeg. For a unique twist, some bakers add chocolate chips or nuts for extra indulgence. Whether enjoyed as a breakfast staple or a delightful snack, zucchini bread continues to be a cherished favorite.
75 min
2 loaves
180 per slice calories
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