Moist Zuchinni Bread Recipe

Moist on the inside, a nice crunch on the outside, this recipe is my favorite when it comes to making zucchini bread. My husband loves it in his lunch at work. It is also good with your tea in the morning and in the afternoon and for dessert after dinner or really anytime you want to enjoy a sweet and delicious treat. I use a wooden spoon to mash and mix the ingredients all together.

Moist Zucchini Loaf right out of the oven at Little Utah Farm.

MOIST ZUCCHINI BREAD

Recipe makes 2 8X4 Loaves
You can put this batter into one large loaf pan and bake it longer.
Turn on the oven to 325 degrees
bake 40-60 minutes
To begin
Grease and flour 2 8x4 loaf pans

RECIPE

Sift into a bowl and set aside

3 cups of white flour
1 tsp of salt
1 tsp baking soda
1 tsp of baking powder
3 tsp of cinnamon

Mix well together in separate bowl

3 eggs
1 cup of vegetable oil
2 1/4 cups of white sugar
3 tsp of pure vanilla



 Add flour mixture into egg mixture and mix well

The mixture can be thick so do the best you can. I use a wooden spoon to mash it all together.

Add and Mix In

2 cups of shredded zucchini
1 cup of chopped pecans or grated carrots (optional)


Pour mixture into 2 greased and floured 8x4 loaf pans

Bake at 325 for 40-60 minutes.
Begin checking for doness at 40 minutes.

Important: Check to see if it is done by sticking a clean sharp knife down into the center.

If it comes out clean its done and ready to take out of the oven.

Let the bread sit for 5 minutes then loosen the sides and remove from pan. Let cool completely, wrap in plastic and store in fridge. Good alone or with cream cheese, butter, or peanut butter.

Enjoy!


Thank you for visiting Little Utah Farm

Until next time,
Believe in your dreams!