Zucchini Bread
My wife's great recipe for 2 delicious zucchini, cinnamon and pecan bread loaves.
Equipment
- 2 1 lb bread loaf pans 8.5" x 4.5" x 2.75"
Ingredients
- 3 eggs
- 2 cup sugar
- 1 cup vegetable oil
- 1 Tbsp vanilla
- 2 cup zucchini, coarsely grated
- 2 cup flour
- 2 tsp baking soda
- 1½ Tbsp cinnamon
- 1 tsp salt
- 1 cup pecans, coarsely chopped
Instructions
- Move oven rack to middle and preheat oven to 350°.
- In a large mixing bowl lightly beat eggs. Add sugar, vegetable oil and vanilla. Beat until thick and lemon colored.
- Add zucchini and stir with a spoon or spatula.
- In a separate mixing bowl, add flour, baking soda, cinnamon and salt. Stir with a spoon or whisk until thoroughly mixed.
- Add flour mixture to wet ingredients and mix until incorporated. Add pecans and mix.
- Line 2 loaf pans with parchment paper. Pour mixture evenly between the 2 pans.
- Bake 35-40 minutes. Check doneness with toothpick. It should come out clean.
