This recipe makes two generous loaves of the best, most tender, moist zucchini bread!
Keyword: zucchini bread
3/4cupvegetable or canola oil
1cupchopped walnuts (optional)
Preheat oven to 350 degrees F. Spray 2 9-inch loaf pans with nonstick cooking spray. Line with parchment paper if you have it, for easy removal.
In a large bowl with a hand mixer, or of a stand mixer with the paddle attachment, combine oil, sugar, eggs and vanilla at medium speed; about 30 seconds. Stir in zucchini. (If you don't have a mixer, use a large mixing bowl and a wooden spoon).
In a separate medium sized bowl, sift together flour, baking soda, baking powder, salt and cinnamon. Stir into the wet mixture, just until combined. Stir in walnuts in desired.
Pour into prepared loaf pans and smooth the tops evenly.
Bake for 1 hour. Let cool 15 minutes in the pans, then cool completely on wire racks.
Nutritional information is approximate and does not include optional ingredients. Each loaf should yield 10 slices, but that can vary depending on the thickness of each slice.Walnuts are optional. Pecans could also be used.