Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup canola oil
  • 3 whole eggs
  • 1 tablespoon vanilla extract
  • 2 cups finely grated zucchini (peeled and grated on the smallest holes of a box grater, then blotted with a paper towel)
  • 1 cup chopped walnuts

Instruction

  • Pre-heat the oven to 350 and liberally grease two loaf pans with soft butter or shortening. Whisk the flour, cinnamon, baking soda, salt and baking powder together in a bowl to aerate them and set the bowl aside. Combine the two sugars, canola oil, eggs and vanilla in a large mixing bowl. Use a hand mixer to whip it all together thoroughly until creamy and fluffy. While still mixing, slowly add in the dry ingredients just until it is a smooth batter. Then switch to a spatula and fold in the grated zucchini and walnuts.
  • Evenly divide the batter among the two loaf pans and make sure they are smoothed out and even on top. Bake the bread for 50-60 minutes, until golden brown around the edges and a toothpick inserted in the center comes out cleanly. Let the loaves cool for 20 minutes before turning them out onto a rack to finish cooling. Serve immediately with great coffee or tea and enjoy! It will also keep in a sealed container for a few days.