Dustin’s Zucchini Bread

Name: Dustin’s Zucchini Bread
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 cups white sugar; 1 teaspoon baking soda; 1/2 cup chopped nuts (your choice, I like chopped black walnuts or almond slivers); 1/4 teaspoon baking powder; 1 teaspoon salt; 3 teaspoons ground cinnamon; 3 large eggs; 1 cup vegetable oil; 2 cups fine shredded zucchini (or wet fruit or veggie of your choice); 1 teaspoon vanilla

Dustin Freels @cook_26326448

clinton, tn

This is a 100+ year old recipe I was taught to bake when I was 5 years old. It is amazing and simple. You can substitute the zucchini for ANY wet fruit or vegetable to make banana nut bread just replace the zucchini and so on.

Dustin Freels @cook_26326448

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Ingredients

1 hour

10 servings

3 cupsall-purpose flour
2 cupswhite sugar
1 teaspoonbaking soda
1/2 cupchopped nuts (your choice, I like chopped black walnuts or almond slivers)
1/4 teaspoonbaking powder
1 teaspoonsalt
3 teaspoonsground cinnamon
3large eggs
1 cupvegetable oil
2 cupsfine shredded zucchini (or wet fruit or veggie of your choice)
1 teaspoonvanilla

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Steps

1 hour

1

Preheat oven to 350. Beat eggs until foamy then add other wet ingredients one at a time while mixing slowly. Then add the dry ingredients and mix thoroughly. Spray your Bundt pan or 2 loaf pans with Pam or grease and flour. Pour in batter and bake for 1 hour or until a butter knife comes out clean.
2

Let cool and remove from pan(s). Slice and cover, will remain fresh at room temperature for about 4 days. Hint... once the bread dries out a little, try making French toast with a simple egg wash. Blow minds!