Classic Zucchini Bread

I absolutely love zucchini and there is nothing better than a loaf pan of piping hot zuc bread straight from the oven to get the ol’ tummy rumblin’ and the kitchen smelling amazing.  To add to the fall celebration of warm and scrumptious comfort foods, here is a wonderful Zucchini Bread recipe from Six Sisters’ Stuff.

Sometimes the very best recipes are simple classic ones . . . we have a lot of zucchini recipes on our site, but this is probably the one that I love the most. My kids love this bread and it freezes well, so you could definitely double it if you have a lot of zucchini and want to freeze some loaves.
I have made this recipe many times and it turns out moist and delicious without fail! 
Classic Zucchini Bread
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 1/4 cup white sugar
1 cup brown sugar
3 teaspoons vanilla
2-3 cups shredded zucchini

Spray two 8 x 4 inch pans with non-stick cooking spray and preheat oven to 325 degrees.
Mix together flour, salt, baking powder, soda, and cinnamon in a bowl. 
Beat eggs, oil, vanilla, white sugar and brown sugar together in a large bowl. Add dry ingredients to the wet mixture and beat well. Stir in zucchini until well combined.
Pour batter into prepared pans. 
Bake for 50-60 minutes, or until toothpick inserted in the center comes out clean. Cool in pan for 20 minutes. Remove bread from pan and let cool completely.
Makes 2 loaves.



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