Very Moist Zucchini Bread
Moist, rich and delicious. This bread comes together easily and is filled with spicy goodness!
Ingredients
- 3 cups White flour, all-purpose
- 1 tsp. Baking powder
- 1 tsp. Salt
- 1 tsp. Baking soda
- 2 tsp. Cinnamon
- 1/2 tsp. Allspice
- 1 tsp. Ginger
- 1/2 cup White sugar Kathy's recipe calls for 1 full cup sugar, but since you are also adding brown sugar, I opted for less.
- 1 cup Vegetable oil
- 1 cup Brown sugar, firmly packed
- 3 large Eggs
- 2 tsp. Vanilla
- 3 cups Zucchini, grated I used 3 fairly large zucchinis, which is why I had enough to make the cakes.
- 1 cup Pecans or walnuts, chopped I decided no nuts, but they sound like a nice addition.
Instructions
- In a large bowl, combine: flour, salt, baking soda, baking powder, cinnamon, ginger, and allspice. Whisk until combined. Set aside.
- In a separate bowl, add white sugar and oil. Mix until creamy.
- Add in the brown sugar, vanilla, and eggs one at a time, beating after each addition.
- Add the dry mixture into the wet mixture and stir until just combined.
- Fold the grated zucchini into the batter.
- Pour the batter into greased and floured loaf pans.
- Bake in pre-heated 325 degree oven for 50-60 minutes until a toothpick comes out clean and tops are puffed and golden brown.
- If you are using mini-bread pans, check for doneness at 35 minutes. Mine were done at 45 minutes.