Just a note to reviewers Draining zucchini . DON’T You are taking out the moisture the recipe requires. I fairly firmly pack shredded zucchini then I do not fold in I use a beater on medium speed and the bread is moist and good
This is the best base for a zucchini bread I’ve ever had. I changed it some so my daughter would eat it. I left out the cinnamon and added milk choc. chips. To make it more healthy, I added 1/2 cup oil and 1/2 applesauce.
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 large eggs eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions:
Step 1
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Step 2
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Step 3
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.
Step 4
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.
Credit to: Allrecipes