Moist Zucchini Bread

• Produce

  • 2 cups Zucchini

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 tsp Salt
  • 2 tsp Vanilla extract
  • 1 cup White sugar

• Oils & Vinegars

  • 1 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Walnut or pecans

• Other

  • (makes 2 loaves 3 cups all-purpose flour

Found on divascancook.com

Description

Ingredients

• (makes 2 loaves) 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon of baking soda
• 1 teaspoon baking powder 2 teaspoons of cinnamon 1 teaspoon ginger
• 1 cup white sugar
• 1 cup vegetable oil
• 1 cup packed brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2-3 cups grated zucchini
• 1 cup chopped walnut or pecans (optional)

Directions

• In a large bowl combine, flour, salt, baking soda, baking powder, cinnamon, ginger.
• Whisk until combined. Set aside.
• In a separate bowl, add white sugar and oil. Mix until creamy.
• Mix in brown sugar, eggs, & vanilla.
• Add the dry mixture into the wet mixture and stir until combined.
• Grate the zucchini and fold it into the batter.
• Pour batter in to a grease and floured loaf pans.
• Bake for 45-60 minutes in a 325 degree preheated oven.