Hot Mess Kitchen

• 

I have always been a fan of pumpkin breads and banana breads and this recipe came into my life quite a few years ago and I loved it! I know zucchini in bread sounds weird and not good to some but you really don’t notice it. When I made this, I used large loaf pans and then realized I probably should have used smaller ones but they still tasted great, were still moist, and baked really evenly!

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp ground cinnamon
• 3 eggs
• 3/4 cup vegetable oil
• 2 1/4 cups sugar
• 3 tsp vanilla extract
• 2 cups zucchini, peeled and grated
• 1 cup chopped walnuts (optional)

Instructions:

1. Grease and flour two 8×4 inch pans and preheat oven to 325 degrees Fahrenheit.
2. Sift flour, salt, baking powder, and cinnamon together and set aside (if you don’t have a sifter just whisk it all together and it will help get it light and fine)
3. Beat eggs, vegetable oil, vanilla, and sugar together.
4. Add dry ingredients slowly until completely mixed (it will be thick)
5. Stir in zucchini and nuts for even distribution.
6. Pour evenly between pans and bake for 40-60 minutes or until a toothpick or knife comes out clean. (Mine took about 45-50 minutes)
7. Cool on rack for 20 minutes, remove from pans and then allow to cool completely. Enjoy!