Today my little sidekick and I baked some zucchini bread (the zucchini was another goodie from my mom’s garden).
I used my mini loaf pan because I love how bread comes out when I use that pan! The edges are always crispy, but the inside- nice and soft. It is a stoneware pan from Pampered Chef, in case you’re interested.
The bread came out great, although one loaf got stuck in the pan and had to be picked at all day by the bakers 😉 That left us with one to enjoy now, one for the freezer, and one to give the hosts of our playdate tonight.
- 3 cups flour (I used 2 cups white, 1 cup whole wheat)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups sugar
- 3 tsp vanilla
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Preheat oven to 325°. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl. Beat eggs, vanilla, oil, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Store in zucchini and nuts until well combined. Pour batter into greased pans. Bake for 40 to 60 minutes, until tester inserted in center comes out clean. Cool on wire rack.