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Categories:
canola oil all-purpose sugar salt baking powder baking soda ground cinnamon eggs vanilla zucchini pecans
Viewed: 72 - Published at: a year agoIngredients
- 1 cup canola oil, plus more for the pans
- 3 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 4 zucchini, peeled and grated (about 2 cups)
- 1 cup chopped pecans
Method
- Preheat the oven to 350F.
- Brush two 8 x 5 x 3-inch loaf pans with oil.
- In a bowl, whisk together the flour, sugar, salt, baking powder, baking soda, and cinnamon.
- Combine the 1 cup of oil, eggs, and vanilla extract in a large liquid measuring cup.
- Add the oil mixture to the dry ingredients, stirring until just combined.
- Add the zucchini and pecans and stir until combined.
- Divide the batter equally between the prepared pans.
- Bake until golden brown, about 1 hour.
- Transfer to a rack to cool slightly.
- Store in an airtight container for up to 3 days.
