This recipe is liked by 0 person(s). |
Classic Zucchini Bread
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Classic Zucchini Bread Neither oily nor dry, but perfectly moist. Sunset AUGUST 2012 Yield: Serves 8 to 10 Total:1 Hour, 30 Minutes Ingredients | |
About 2 cups | flour |
3/4 teaspoon | baking powder |
1 teaspoon | baking soda |
1/2 teaspoon | salt |
1/2 teaspoon | cinnamon |
1/2 teaspoon | nutmeg |
1/4 teaspoon | ground ginger |
1 cup | firmly packed dark brown sugar |
1/4 cup | granulated sugar |
2 large | eggs |
About 1/2 cup | vegetable oil |
2 cups | packed shredded zucchini |
Preparation
1. Preheat oven to 350°. Oil and flour a 4- by 8-in. loaf pan. Whisk 2 cups flour with other dry ingredients (except sugars) in a bowl.
2. Beat sugars, eggs, and 1/2 cup oil until blended. Slowly mix in zucchini. Gradually beat in flour mixture until just combined.
3. Scoop batter into pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool 10 minutes, then invert onto a rack. Turn over; let cool completely.
Note: Nutritional analysis is per slice.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.