Mom's Zucchini Bread : Breakfast and Brunch , Breakfast Bread

Really good, very moist, my children eat it as quickly as I can. The bread will freeze well and will hold for weeks in the refrigerator.

• 255 cals
• Prep 20 m
• Cook1 h
• Ready In 1 h 40 m
• 24 servings
  

Ingredients :

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground
• 3
• 1 cup vegetable oil
• 2 1/4 cups white
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions :

• Two 8 x 4 inch cups of grease and flour. Preheat oven up to 165 ° C (325 ° F).
• In a pot, sew together flour , salt, baking powder, soda and cinnamon.
• In a large bowl , mix eggs, olive oil, vanilla and sugar. Fill in the creamed mixture with sifted ingredients and smooth. Mix the courgettes and the well together. Blend well. Pour batter into ready-made dishes.
• Bake for 40 to 60 minutes or until the center tester is clean. 20 minutes in the pot on the shelf. Take the bread out of the pot and cool.

Footnotes :

Link to Partner

Aluminum foil from Reynolds ® is ideal for preserving food moisture, heating it similarly and washing it more effectively.

Nutrition Facts :

Per Serving: 255 calories; 13.1 g fat; 32.1 g carbohydrates; 3.3 g protein; 23 mg cholesterol; 180 mg sodium.