K.C.'s Zucchini Bread
This zucchini bread has the perfect balance of sweet and spice and a great crumb. It is easy to make and a great way to use up the summer harvest. Freeze some zucchini to bake bread this winter!
Servings: 24 Servings (2 8-inch loaves)
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 3 eggs
- 1 cup vegetable oil
- 2¼ cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
Instructions
- Preheat oven to 325°F and grease two 8×4-inch loaf pans.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg.
- In a large bowl, whisk together the eggs, oil, sugar and vanilla.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in zucchini and any moisture from grating it until a uniform batter is formed. Spoon the mixture into prepared pans
- Bake for 45-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pan for 15 minutes and then turn out and cool completely on a wire rack.
- This bread freezes beautifully if you want to eat one now and save one for later. Just wrap it in plastic wrap and place in a freezer bag before putting it in the freezer.
Notes
Feel free to stir a half cup of chocolate chips and/or chopped nuts like walnuts or pecans into the batter if desired.
The bread is great on its own, but is extra special with a little bit of room temperature butter spread over a slice.
Nutrition
Serving: 1Serving | Calories: 224kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 171mg | Fiber: 1g | Sugar: 19g
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