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Zucchini Bread **GREAT RECIPE...WORK IN PROGRESS ADJUSTING SUGAR** Recipe

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This recipe for Zucchini Bread **GREAT RECIPE...WORK IN PROGRESS ADJUSTING SUGAR** is from Laurie Chamberlin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. all-purpose flour
1 t. salt
1 t. baking powder
1 t. baking soda
1 T. ground cinnamon or to taste
3 large eggs
1 c. vegetable oil
1 ¾ c.white sugar
3 t. vanilla extract
2 c. shredded zucchini
1 c. chopped walnuts
Directions:
Directions:
1. Preheat the oven to 325º
2. Grease and flour two 8x4-inch loaf pans.
3. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
4. In bowl of stand mixer, beat eggs, oil, sugar, and vanilla together.
5. Add flour mixture and beat well.
6.Stir in shredded zucchini and chopped walnuts until well combined.
7. Pour batter into the prepared pans.
8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes.
9. Cool in the pans on a wire rack for 20 minutes.
10. Invert carefully onto a wire rack and let cool completely.
Personal Notes:
Personal Notes:
**05/07/26 - This time I cut the original sugar from 2 1/4 cups to 2 cups and it is still too sweet. Next time I will try 1 3/4 c. and possibly cut it down more.

 

 

 

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