Mom’s Zucchini Bread
A McClure family recipe.
Servings 24 slices (2 loaves)
Calories 173kcal
Equipment
- stand mixer with paddle attachment
- medium bowl
- 2 (9×5) loaf pans
- wire rack
Ingredients
- 3 eggs
- 2 cups granulated sugar
- 1 cup sunflower or canola oil
- 3 teaspoons vanilla extract
- 2 cups peeled and shredded zucchini
- 3 cups unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350° F/175° C.
- In the bowl of the stand mixer, beat the eggs till fluffy. Add sugar, vanilla and oil. Blend well. Stir in the shredded zucchini.
- Sift together the flour, baking powder, salt, baking soda, and cinnamon. Stir little by little into the batter, being careful not to overmix. Fold in the chopped walnuts.
- Pour batter into two 9×5 ungreased loaf pans. Bake in the preheated oven for 1 hour, but start checking at 50 minutes. A toothpick should come out clean.
- Place pans on a wire rack and allow to cool about 10 minutes before removing from pan. Cool completely on the wire rack.
- Wrap in plastic and refrigerate, or put the wrapped bread into freezer bags and store in the freezer. Will keep for up to three months in the freezer.
Nutrition
Serving: 1slice | Calories: 173kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 152mg | Potassium: 77mg | Fiber: 1g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg