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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 24 |
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I make this zucchini bread when zucchini are plentiful from the garden. Cinnamon gives it such a great taste. Ingredients:
3 cups all-purpose flour |
1 tablespoon ground cinnamon |
1 teaspoon salt |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
2 cups sugar |
1 cup land o lakes® butter, softened |
3 eggs |
1 tablespoon vanilla |
2 medium (2 cups) zucchini, shredded |
1/2 cup chopped walnuts |
Directions:
1. Heat oven to 350°F. Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in large bowl; set aside.
2. Combine sugar, butter, eggs and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Reduce speed to low; add flour mixture. Continue beating until well mixed (1 to 2 minutes). (Mixture will be very thick.) Stir in zucchini and walnuts by hand.
3. Spread mixture into 2 greased (8x4-inch) loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; store refrigerated.
4. Serves 24 (2 loafs)
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