Zucchini Bread
Zucchini Bread is a delightful and moist quick bread that makes excellent use of fresh zucchini. It’s a perfect treat for breakfast or as a snack with a cup of tea or coffee. This recipe combines the subtle sweetness of brown and white sugar, the richness of salad oil, and the warm, comforting flavors of M-K Pumpkin Pie Spice.
The grated zucchini not only adds moisture but also a hint of freshness to the bread. Chopped nuts provide a satisfying crunch and nutty flavor that complements the soft texture of the bread.
Enjoy this homemade Zucchini Bread as a delicious way to use up your garden’s zucchini harvest or as a tasty treat any time of the year. It’s a classic recipe that’s sure to become a family favorite.
Ingredients
- 3 Eggs
- 1 cup Brown Sugar
- 1 cup White Sugar
- 1 cup Salad Oil
- 2 teaspoons M-K Pure Vanilla Extract
- 2 cups Zucchini, peeled and grated
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons M-K Pumpkin Pie Spice
- 1/4 teaspoon Baking Powder
- 1/2 cup Nuts, chopped
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 9 x 5 x 2-inch loaf pans.
- In a large mixing bowl, beat the eggs.
- Add the brown sugar, white sugar, salad oil, and M-K Pure Vanilla Extract to the beaten eggs. Mix well.
- Stir in the grated zucchini.
- In a separate bowl, sift together the flour, baking soda, salt, M-K Pumpkin Pie Spice, and baking powder.
- Gradually add the dry ingredients to the zucchini mixture. Mix until all the ingredients are well combined.
- Stir in the chopped nuts.
- Pour the batter evenly into the two greased and floured loaf pans.
- Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center of a loaf comes out clean.
- Allow the Zucchini Bread to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
