“Mom’s Moist Zucchini Bread taste really good and moist- my kids really love it. You can keep this bread in a refrigerator for a week”.
Prep: 20 m Cook: 1 h Ready In 1 h 40 m
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
To make this Mom’s Moist Zucchini Bread, You’ll need the following Ingredients:
Ingredients:
1 teaspoon salt
1 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon 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
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. Cool in pan on a rack for 20 minutes. Remove bread from pan, and completely cool.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Mom’s_Moist_Zucchini_Bread
Mom's Moist Zucchini Bread
Equipment
- Oven
- Baking Pan
- Bowl
Ingredients
- 3 cups all-purpose flour
- 1 tsp 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 tsp vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Grease and flour two 8 x 4-inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- 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.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Remove bread from pan, and completely cool.
