You're going to love this old fashioned zucchini bread. Made with fresh zucchini and cinnamon, this classic zucchini bread is one recipe you'll keep handy for years to come.
– 2 cups Zucchini, shredded (about 2 medium) – 2 cups All-purpose flour – 1 teaspoon Baking soda – ¼ teaspoon Baking Powder – 1 teaspoon Salt – 2 teaspoons Ground cinnamon – 3 large Eggs – 1 cup Vegetable oil – 1 Tablespoon Vanilla extract – 1 ½ cups Granulated sugar
– Preheat the oven to 325 degrees F.
– Grease your 9x5 bread loaf pan and set it aside.
– Shred your zucchini and place it onto a paper towel to allow some of the moisture to be absorbed. Set aside.
– Add the flour, salt, baking soda, baking powder, and cinnamon to a large mixing bowl.
– Whisk well to combine. Set aside.
– In another large mixing bowl, add the eggs, vegetable oil, vanilla extract, and sugar.
– Whisk well until combined.
– Stir the dry ingredients into the wet ones until no flour streaks remain.
– The batter will be very thick at this point.
– Add in the shredded zucchini.
– Stir until the zucchini is well distributed. You will notice that the batter doesn't seem as thick anymore, thanks to the moisture in the zucchini.
– Add the batter to your prepared bread loaf pan.
– Bake at 325 degrees F for 80-90 minutes or until a toothpick can be inserted into the center and come out clean.
– Let cool for about 20 minutes in the pan before removing to cool completely on a wire rack.