Grandma's Zucchini Bread
Nothing says summer like fresh baked goods straight out of the oven, and my grandma's recipe for soft and sweet zucchini bread is the best!
Print Recipe
Servings: 8 mini loaves
Equipment
- 8-cavitity mini loaf pan
Ingredients
- 3 eggs
- 1 and ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 cups grated zucchini
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350℉ and lightly grease the mini loaf pans.
- In a medium mixing bowl, add the eggs, oil, sugar and vanilla. Stir well until combined.
- In a separate bowl, mix together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Pour the dry ingredients into the wet mixture. Stir until just combined. Next, mix in the grated zucchini and chopped nuts.
- Pour the batter into mini loaf pans. Fille each tin about three-quarters full.
- Bake for 30-35 minutes or until golden brown and a toothpick comes out clean when inserted into the middle of the loaves.
Notes
*Makes two regular-sized loaves. To bake in full-sized bread pans, bake at 350℉ for 60 minutes or until done.