Ranch Wife Zucchini Bread
This delicious bread is the perfect way to use up a bountiful zucchini harvest! I freeze grated zucchini each summer/fall and make this recipe all year long.
- 3 cups all-purpose flour
- 1 t. salt
- 1 t. baking soda
- 1 t. baking powder
- 3 t. ground cinnamon
- 1/4 t. each allspice and cloves (optional)
- 1/2 t. nutmeg (optional)
- 3 eggs
- 1 c. vegetable oil
- 2-1/4 cups white sugar, or 1 cup white sugar + 1 cup packed brown sugar
- 3 t. vanilla extract
- 2-1/2 to 3 cups grated zucchini
Grease & flour two loaf pans (my favorites are Williams Sonoma Goldtouch Pro Nonstick Loaf Pans – they make a difference!). I use 10″ X 5″ pans (1-1/2 lb. size) for this recipe, but you can use smaller pans and adjust baking time as needed. Preheat oven to 325 degrees.
Sift dry ingredients together in a bowl.
Beat eggs, oil, sugar & vanilla in a large mixing bowl until well combined. Add dry ingredients and mix well. Stir in zucchini, then pour batter into prepared pans.
Bake about 55 minutes, or until toothpick tested in the center of each loaf comes out clean. Begin checking for doneness at 45 minutes, as time will vary with loaf pan size. When done, cool in pan on a wire rack for 20 minutes. Loosen edges with a knife, if needed, before inverting to remove from pans.
Serve fresh from the oven, buttered. This bread also freezes well. Enjoy!