Zucchini Bread
As the title suggests, the recipe provides a step-by-step guide to baking a delicious zucchini bread. The description highlights its exceptional taste and texture, making it a keeper.
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 8
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 2 1/4 cups white sugar
- 1 cup vegetable oil
- 1 cup chopped walnuts
- 3 teaspoons ground cinnamon
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- Carbohydrate 76.6943475752857 g
- Cholesterol 131.209583332505 mg
- Fat 54.3349400264384 g
- Fiber 3.12105837770635 g
- Protein 11.2253558385549 g
- Saturated Fat 17.2279989602298 g
- Serving Size 1 1 Serving (208g)
- Sodium 796.206667403462 mg
- Sugar 73.5732891975794 g
- Trans Fat 3.1240127921654 g
- Calories 826 calories
As a busy working mom, I'm always looking for ways to simplify my life and make the most of my time in the kitchen. When I came across this zucchini bread recipe, I was immediately drawn to its simplicity and the fact that it promised a delicious and nutritious treat. I decided to give it a try, and I'm so glad I did!
The recipe was incredibly easy to follow. I was able to gather all the ingredients I needed in just a few minutes, and the preparation process was a breeze. I especially appreciated the step-by-step instructions, which made it clear even for a beginner like me. As I mixed the batter, the kitchen filled with an enticing aroma that made me eager to taste the finished product.
Step-by-step
- 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.
