Servings: 2 loaves | Preparation time: 15 minutes | Cooking time: 40 minutes
Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp British Class baking powder
- 1 tsp British Class baking soda
- 1 tbsp Cool Runnings ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2¼ cups granulated sugar
- 3 tsp Cool Runnings vanilla flavouring
- 2 cups shredded zucchini
- 1 cup chopped walnuts
Directions
1. Preheat the oven to 325°F (165°C). Grease and lightly flour two 8 x 4 inch loaf pans.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
3. In a separate bowl, beat together the eggs, vegetable oil, sugar, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the shredded zucchini and chopped walnuts until evenly incorporated.
6. Divide the batter evenly between the prepared loaf pans and smooth the tops.
7. Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.
8. Allow the loaves to cool in the pans for about 20 minutes. Carefully remove them from the pans and transfer to a wire rack to cool completely before slicing.
Zucchini Bread Recipe Card
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