Zucchini Bread That Takes the Cake

This is an extremely moist zucchini bread, that resembles the texture and sweetness of cake. The coarsely chopped walnuts enhances every bite!

INGREDIENTS

• 3 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon ground cinnamon

• 3 large eggs

• 1 cup vegetable oil

• 2 ¼ cups white sugar

• 1 tablespoon vanilla extract

• 2 cups grated fresh zucchini

• 1 cup coarsely chopped walnuts

Grease and flour your pans

Grate the zucchini

Sift the dry ingredients

Mix dry ingredients into wet

Add the zucchini and walnuts

Pour into pans

1. Grease and flour two 8 x 4 inch pans or four mini 4 x 2 inch loaf pans

2. Preheat oven to 325 degrees F (165 degrees C).

3. Gather and prepare your ingredients: grate the zucchini and chop the walnuts.

4. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

5. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well.

6. Stir in zucchini and nuts until well combined.

7. Pour batter into prepared pans.

8. Bake for 40 to 60 minutes if using full sized loaf pans, or 30-45 minutes if using mini pans, or until tester inserted in the center comes out clean.

9. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

ENJOY!