I do not know where this recipe came from, but I’ve been using it for years and it’s delicious. You can make it as a quick bread, although I prefer to bake it as a bundt cake.
Please note this recipe creates a lot of dough. I recommend using an extra large mixing bowl. I prepare mine in a 7.5 quart bowl.
Gayle Martin
Zucchini Nut Bread or Bundt Cake
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups sugar
- 3 teaspoons vanilla extract*
- 2 cups grated zucchini
- 1 cup chopped walnuts
Preheat oven to 350F. Grease and flour two 9 x 4 inch loaf pans or a bundt can. Nonstick cooking spray may also be used.
Sift flour, salt, baking powder, baking soda and cinnamon together into a mixing bowl or on a sheet of waxed paper. Set aside. Beat eggs, oil, vanilla and sugar together in an extra large mixing bowl. Add dry ingredients, a little at a time, and mix until well blended with a large wooden spoon. Stir in grated zucchini and nuts. Pour batter into pans. Bake 40 to 60 minutes, or until a toothpick inserted into the middle comes out clean. Cool pans on a cooling rack for 20 minutes. Remove from pans and cool completely. Sprinkle with powdered sugar, if desired.
* Almond extract may be used instead of vanilla extract.
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