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Italian Zucchini Bread
This Italian Zucchini Bread is dense, sweet and full of fantastic cinnamon flavor!
Yield: Serves 16 1x
Prep: 15 minsCook: 1 hour 10 minsTotal: 1 hour 25 minutes
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Ingredients
- 3 whole eggs
- 2 1/4 cups granulated sugar
- 2 cups shredded skin-on zucchini
- 1 1/2 teaspoons vanilla extract
- 1 cup oil (see note)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 4 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
- Solid vegetable shortening to grease loaf pans
- Flour to coat loaf pans
Instructions
- Preheat your oven to 350 degrees.
- Mix first five ingredients in a large bowl.
- Mix all of the dry except walnuts in a separate smaller bowl.
- Add the dry ingredients to the bowl with the wet ingredients and stir just to combine.
- Stir in walnuts.
- Using shortening, grease the inside of two 9×5-inch loaf pans. Then add flour and tip the loaf pans on all sides so flour adheres to shortening.
- Divide the batter between the two loaf pans and bake for one hour.
- Poke a toothpick into the center of each bread to test for doneness – and it doesn’t come out clean, cook for a five or ten more minutes.
- Cool in pan for five minutes then remove from pans to wire rack and cool to room temperature.
- Cut each loaf pan into eight slices and serve.
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Notes
We used a mix of half extra virgin olive oil and half canola oil in our recipe, but all canola oil can also be used.
Find it online: https://www.afamilyfeast.com/italian-zucchini-bread/
