Zucchini Bread

Need something to do with all of that zucchini? I combined two different recipes to come up with this very moist, flavorful bread. It will freeze well, and keep in the refrigerator for weeks. Good to have on hand for unexpected occasions.


Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 40 Minutes
Servings: 24

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar, packed
3 teaspoons vanilla extract
3 cups grated zucchini (peeled or not, your preference)
1 cup chopped walnuts

Directions:
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean (mine took 60). Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.