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Categories:Viewed: 41 - Published at: 7 years ago
Ingredients
- 2 cups All-purpose Flour
- 1 Tablespoon Cinnamon
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1/4 teaspoons Baking Powder
- 1 cup Granulated Sugar
- 1 cup Dark Brown Sugar
- 1 cup Canola Oil
- 3 whole Eggs
- 1 Tablespoon Vanilla Extract
- 2 cups Finely Grated Zucchini (peeled And Grated On The Smallest Holes Of A Box Grater)
- 1 cup Chopped Walnuts
Method
- Preheat oven to 350°F and liberally grease two loaf pans with soft butter or shortening.
- Whisk flour, cinnamon, baking soda, salt and baking powder together in a bowl to aerate them and set the bowl aside.
- Combine both sugars, canola oil, eggs and vanilla in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy. While still mixing, slowly add in the dry ingredients just until it is a smooth batter. Then switch to a spatula and fold in the grated zucchini and walnuts.
- Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top. Bake the bread for 50-60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly. Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.
