Zucchini Nut Bread
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Make this delicious moist zucchini bread for Thanksgiving, Fall parties, after school snack or an healthy option for class parties. For children with nut allergies, just skip the nuts. |
Zucchini Nut Bread Ingredients (2 loaves)
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 cups grated zucchini ( about 1 large zucchini)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 3 cups sifted white flour
- 1 cup chopped nuts (optional)
- 1 tsp salt
- 1/4 cup oats (optional for topping)
Zucchini Nut Bread Directions (2 loaves)
Step 1. Supplies needed – eggs, oil, sugar, zucchini, baking powder, baking soda, cinnamon, flour, nuts, and salt.
Step 2. Put the wet ingredients in a medium bowl – 3 eggs, 1 cup oil, 2 cups sugar.
Step 3. Use a mixer to mix the ingredients well. Add in the 2 cups grated zucchini. Set aside.
Step 4. In another bowl, mix the dry ingredients together – 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1/2 tsp cinnamon, 1 cup chopped nuts, 1 tsp salt and 3 cups sifted flour. Preheat oven to 350 F.
Step 5. Fold the dry flour mix ingredients into the wet ones and slowly mix together with spoon.
Step 6. Grease pans with oil or non-stick spray. Divide batter between two bread pans. Sprinkle with uncooked oats (optional).
Step 7. Bake at 350 F for about 50-60 minutes until bread is cooked in the center. Do a toothpick test. Take out of the oven and let cool on rack for about 20 minutes. Invert loaf onto plate. Let cool completely. Wrap in foil, insert into plastic freezer bags, and place in freezer if you want to store for future consumption. If giving as a gift, wrap in clear cellophane, then wrap in brown paper and tie with a raffia ribbon. Add a tag with ingredients.
Step 8. Slice bread and place on plate.
Step 9. Top with optional mock Devonshire cream and enjoy! Hmmmmm!!!
