The Pioneer Woman Tasty Kitchen
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Grandma P’s Zucchini Bread

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Level: Easy

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Description

With more than 30 years of baking under my belt, Grandma P’s zucchini bread is the best I’ve ever had. This recipe makes 2 loaves so you can share the love!

Ingredients

  • 2 cups Shredded Zucchini (seeds Removed If Necessary)
  • 2 cups Granulated Sugar
  • 1 cup Canola Oil
  • 3  Large Eggs
  • 2 teaspoons Pure Vanilla Extract
  • 3 cups All-purpose Flour
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Baking Poweder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Fine Salt

Preparation

Preheat oven to 350ºF and place oven rack in center position. Spray two 8 1/2 x 4 1/2-inch loaf pans with flour/oil baking spray.

In a large mixing bowl, combine zucchini, sugar, oil, eggs, and vanilla.

In a medium mixing bowl, whisk flour, cinnamon, baking powder, baking soda, and salt. Add flour mixture to zucchini mixture and stir until well combined.

Pour batter evenly into prepared loaf pans and bake for 50–60 minutes or until a toothpick inserted in the center of the loaves comes out clean. Remove from oven and cool on rack for 10 minutes before unmolding; cool completely before slicing.

over with clean kitchen towel and store at room temperature for up to 48 hours, or wrap in several layers of plastic wrap and freeze for up to a month.

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