Caley's Classic Zucchini Bread
Ingredients
- 3 large eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ½ cup chopped walnuts (Optional)
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4-inch loaf pans.
- Beat eggs in a mixing bowl with an electric mixer until frothy. Slowly add sugar while continually beating. Stir in oil and vanilla; continue beating until mixture is thick. Stir in zucchini.
- Mix flour, cinnamon, baking soda, salt, and baking powder together in a separate bowl; pour into zucchini mixture and stir until just combined. Mix in walnuts. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 1 hour. Cool in the pans for 10 minutes, then loosen the edges with a knife, remove the loaves, and let cool completely on a wire rack.
Source
Original recipe: View Original