This classic zucchini bread recipe, honored with a blue ribbon, is rich with the flavors of cinnamon and nuts, making it a perfect treat for any occasion. The grated zucchini adds moisture, ensuring a tender, flavorful loaf every time.
Ingredients:
- 3 large eggs
- 2 cups granulated sugar
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1 cup chopped nuts (such as walnuts or pecans)
- 3 teaspoons vanilla extract
Method:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two small loaf pans (8×4 inches).
- Prepare the Batter:
- In a large mixing bowl, beat the eggs until light and fluffy.
- Add the sugar, grated zucchini, and oil to the beaten eggs. Mix well until combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the sifted dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped nuts and vanilla extract, ensuring they are evenly distributed throughout the batter.
- Bake the Loaves:
- Pour the batter evenly into the prepared loaf pans.
- Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Serve and Enjoy:
- Slice the bread and serve it warm or at room temperature. This zucchini bread is perfect on its own or with a spread of butter.
