Zucchini Bread That Disappears Fast #shorts

By Natasha's Kitchen · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Butter two 8x4-inch metal loaf pans and line them with parchment paper.
2. In a medium bowl, whisk together 3 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt and 2 teaspoons cinnamon.
3. In a large bowl, whisk 3 eggs, 1 cup oil, 1 1/2 cups sugar and 1 tablespoon vanilla until very well blended.
4. Add the flour mixture to the wet ingredients and stir with a spatula just until combined. Do not overmix; the batter will be thick.
5. Grate the zucchini on the large holes of a box grater, then fold it into the batter with the nuts, if using.
6. Pour the batter into the prepared pans and bake at 350°F for 50 to 60 minutes, starting to check at 50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool in the pans for 10 to 15 minutes, then transfer to a wire rack and cool completely.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

EggZucchiniPecan