Homemade Zucchini Bread
1. Preheat oven to 350 degrees and grease 2 8-inch loaf pans with cooking spray. In a large bowl, combine first six ingredients (through the salt) until well mixed.
2. In a separate bowl, combine eggs, oil, both sugars and vanilla extract and whisk until smooth.
3. Pour egg mixture over flour mixture and begin to stir together. When only a few streaks of flour remain, fold in zucchini and chopped pecans.
4. Divide zucchini bread batter between both loaf pans, then bake in 350-degree oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan (on top of a wire rack) for at least 20 minutes before carefully removing from the pan and let cooling completely before slicing and serving.
Shop Ingredients
Directions
1. Preheat oven to 350 degrees and grease 2 8-inch loaf pans with cooking spray. In a large bowl, combine first six ingredients (through the salt) until well mixed.
2. In a separate bowl, combine eggs, oil, both sugars and vanilla extract and whisk until smooth.
3. Pour egg mixture over flour mixture and begin to stir together. When only a few streaks of flour remain, fold in zucchini and chopped pecans.
4. Divide zucchini bread batter between both loaf pans, then bake in 350-degree oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan (on top of a wire rack) for at least 20 minutes before carefully removing from the pan and let cooling completely before slicing and serving.