My zucchini bread recipe is a great way to process and store your fresh zucchini in the freezer to enjoy long after the summer garden is gone. I use the traditional zucchini bread recipe but tweak the sugar by adding half brown sugar instead of white and pecans instead of walnuts. I enjoy the pecan sandy like flavor. This recipe is so easy to make you will be making it over and over.
Zucchini Bread
Super moist sweet bread
Ingredients
- 1 1/2 cup all purpose flour
- 1 1/2 cup whole wheat flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 3 large eggs
- 1 cup canola oil
- 1 cup white sugar
- 1 1/4 cup dark brown sugar
- 3 tsp vanilla extract
- 2 cups grated raw zucchini
- 1 cup copped pecans
Instructions
- Grease two 8X4 inch glass pans. Preheat oven to 325 degrees F.
- Mix together dry ingredients in a bowl. (Flours, salt, bakings powder and soda, and cinnamon. )
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 50-60 minutes, until toothpick inserted comes out clean. Cool 20 minutes and remove from pan.
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