Harini’s Zucchini Bread

Harini's Zucchini BreadMy best friend Katie loves this recipe. The last time I made it for her was during Thanksgiving and she was fighting over the leftovers with her family. That is always a good sign!

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 eggs
2 cups white sugar
¼ cup brown sugar
1 cup vegetable oil
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped pecans, walnuts or any nut of your choice
1 tablespoon lemon zest

Preheat oven at 350 degrees F. Grease two 9 by 5-inch bread pans.

Sift together the dry ingredients (flour, baking soda, baking powder, salt and the spices.)

In a large bowl, beat eggs until light, fluffy and until they have doubled in size. Add the white and brown sugar, and continue beating until it is well blended.

Add the remaining ingredients (oil, vanilla, zucchini, nuts and lemon zest.)

Mix the wet ingredients together and slowly stir in the dry ingredients in small batches.

Divide the batter between the two bread pans.

Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Allow the bread to cool and serve.




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