Whatever magic it is that’s happening as this bread bakes, it’s delicious and I’m not going to question it. My changes have been minimal when I make this – just adding a little something here and there to mix it up a bit. I had read that adding an easy crumb topping during the last 15 minutes of baking was good, so I gave that a try and loved it. It was a mix of cinnamon, butter, flour, oats and brown sugar, and it makes the bread more like a light dessert.
A word to the wise, you might want to buy double the ingredients if you’re going to make this. I’m going to have to up my baking game to keep up with my family, who pretty much immediately scarf down every loaf of this as soon as it’s done. I’ve taken to baking them in bigger batches, with a ‘one to serve, one to freeze’ plan in place. Enjoy!
Ingredients:
3 cups Gold Medal all-purpose flour
1 teaspoon Morton’s salt
1 teaspoon Bob’s Red Mill baking soda
1 teaspoon Argo baking powder
3 teaspoons McCormick ground cinnamon
3 Eggland’s Best eggs
1 cup Crisco vegetable oil
2 1/4 cups Domino cane sugar
3 teaspoons McCormick vanilla extract
2 cups grated zucchini>
1 cup Fisher chopped walnuts
Instructions
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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Quick Tip: For different note of sweetness, use brown sugar instead of white sugar. Delicious!
Thanks goes to v monte for this delicious bread recipe!
