Summer Recipe 2-The BEST zucchini bread
Ingredients
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2 cups all-purpose flour
1 ½ cups granulated sugar
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 large eggs
2 cups grated zucchini about 2 small
¾ cup vegetable oil
1 tablespoon vanilla extract
1 ½ cups chopped walnuts or pecans
Instructions
Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
