ZUCCHINI BREAD | Old-Fashioned STYLE | Simple to follow DIY Demonstration

ZUCCHINI BREAD...a family favorite!! Moist on the inside, yet a lightly crunch on the outside. ADDICTIVE!! Recipe below...

ZUCCHINI BREAD

Preheat oven to 325 degrees F.

Lightly grease and flour (2) 8" by 3-1/2" bread loaf pans. Set aside.

• 2 cups (seeds removed) grated fresh Zucchini squash
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 large eggs
• 2 cup sugar
• 1 teaspoon baking powder
• 1 cup vegetable oil or canola oil
• 1 teaspoon vanilla, optional
• 1 cup walnuts or pecans, chopped, plus extra for top of loafs, optional
• 1 teaspoon soda
• 3 cups All-Purpose Flour or substitute with Unbleached Bread Flour

1. In a large bowl add flour, baking powder, baking soda, salt, and cinnamon. Whisk well. Set aside.
2. In a medium bowl add eggs, vanilla, oil, and sugar. Whisk well. Let set for 5 minutes. Add grated zucchini. Mix well.
3. Add zucchini mixture to flour mixture. Stir until wet ingredients have almost absorbed dry ingredients. Add nuts. Stir until you no longer see dry ingredients.
4. Add Zucchini mixture to prepared loaf pans (3/4 full). Top with additional walnuts.
5. Bake on the middle rack for 1 hour or until toothpick inserted come out clean.
6. Cool in baking pan for 5 minutes before removing bread to a cooling rack. Cool 1 hours before cutting.

TIPS: Store in an airtight container up to 2 days or freeze (wrapped well) up to 3 months.

~~~ENJOY your Homemade ZUCCHINI BREAD~~~