The BEST Zucchini Bread

• Vegetarian

• Produce

  • 2 cups Zucchini

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3 tsp Cinnamon, ground
  • 2 1/4 cup Granulated sugar
  • 1 tsp Salt
  • 3 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Canola or vegetable oil

Found on reallifedinner.com

Description

Ingredients

• 2¼ cup granulated sugar
• 1 cup canola or vegetable oil
• 3 eggs
• 3 tsp vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 3 tsp ground cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder

Directions

• Preheat oven to 325 degrees and spray to 8x4 loaf pans with cooking spray, set aside
• In a mixer or with a whisk and a strong arm, combine sugar, oil, eggs and vanilla, mix until creamy,
• Add flour, cinnamon, salt, baking powder and baking soda (you can mix them in a separate bowl first if you want...I never do, I dont see a difference in results either way and I hate making extra dishes), mix until almost combined and add shredded zucchini. (if I use thawed frozen zucchini I dump it all in liquid and all)
• Mix until combined and pour evenly into the greased loaf pans. Depending on the size of your pans, you may need a third loaf pan. Never fill a loaf pan higher than ⅔ full.
• Bake at 325 for about 45-55 minutes being careful not to overcook.
• Remove from oven and cool on cooling racks, I like to remove mine from the pan immediately because I use stone loaf pans and they stay hot for quite some time. It can be tricky to get the loaves out without damaging them or leaving half of them in the bottom of the pan....so you can use your judgement on whether or not you want to leave them in the pan to cool or not.
• Let cool completely and store in a Ziploc bag.