This recipe from all recipes makes perfect Zucchini bread. Moist, succulent, delicious; worthy of gifting.
Original recipe makes 2 loaves
3 cupsall-purpose flour
1 teaspoonbaking soda
1 teaspoonbaking powder
3 teaspoonsground cinnamon
1 cupvegetable oil
2 1/4 cupswhite sugar
3 teaspoonsvanilla extract
2 cupsgrated zucchini
1 cupchopped walnuts
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.