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Caley's Classic Zucchini Bread
Caley's Classic Zucchini Bread
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Moist zucchini bread with fresh squash, cinnamon, walnuts, and vanilla.
Ingredients:
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon baking powder
  • 0.5 cup chopped walnuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) while greasing two 8x4-inch loaf pans.
  • In a mixing bowl, whisk eggs until frothy using an electric mixer. Gradually incorporate sugar while continuing to mix. Add oil and vanilla, mix until thickened. Gently fold in zucchini.
  • Combine flour, cinnamon, baking soda, salt, and baking powder in a separate bowl. Gently fold the mixture into the zucchini batter until just combined. Add walnuts and evenly distribute the batter into the loaf pans.
  • Bake until a toothpick comes out clean when inserted into the center of each loaf, approximately 1 hour. Allow the loaves to cool in the pans for 10 minutes, then gently remove, and cool completely on a wire rack.

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