Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, zucchini bread. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Zucchini Bread is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Zucchini Bread is something which I have loved my whole life. They’re fine and they look wonderful.
A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves. A sweet cinnamon-y zucchini bread that makes use of all the leftover zucchini from my family's garden.
To get started with this particular recipe, we must prepare a few components. You can have zucchini bread using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Zucchini Bread:
- Get 3 cups all-purpose flour
- Take 1 tsp salt
- Make ready 1 tsp baking soda
- Prepare 1 tsp baking powder
- Prepare 1 Tbs ground cinnamon
- Take 3 large eggs
- Make ready 1 cup vegetable oil
- Take 2 1/4 cups white sugar
- Get 3 tsp vanilla extract
- Get 2 cups grated zucchini
- Take 1 cup chopped walnuts
In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Storing Zucchini Quick Bread: Store the homemade baked bread in a ziplock bag. Freezing Zucchini Bread: Follow the instructions to make the best zucchini bread.
Instructions to make Zucchini Bread:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
- 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.
Once it has completely cooled, wrap tightly in plastic wrap and then aluminum foil. Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator before serving. Lightly toast individual slices for best results.
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