My Mom’s Zucchini Bread is moist and flavorful, making it a wonderful breakfast or mid-day snack.
Course
Snack
Cuisine
American
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings1Loaf
AuthorLiz
Ingredients
cooking spray
2c.shredded, not peeled zucchini
2c.all-purpose flour
1 1/2c.granulated sugar
1tsp.baking soda
1/2tsp.baking powder
3/4tsp.salt
1tsp.cinnamon
1/4tsp.ground all spice
3large eggs
3/4c.vegetable oil
1tsp.vanilla extract
1/2 - 1c.chopped walnuts or mini chocolate chipsoptional
Instructions
Preheat oven to 350F. Spray a loaf pan with cooking spray and set aside.
Press shredded zucchini in a clean dishtowel or cheesecloth to remove as much liquid as possible. Set aside.
In a large bowl, stir together flour, sugar, baking soda, baking powder, salt, cinnamon and allspice. Make a well in the center of dry ingredients. Add eggs, vegetable oil, and vanilla into the well and stir to mix well. Fold in shredded zucchini as well as nuts or chocolate chips, if using.
Pour into prepared loaf pan. Bake for 55-70 minutes or until a toothpick inserted into the center comes out clean.
Cool before moving to a serving plate.
Bread will keep, covered tightly with plastic wrap, for about 5 days.