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Dustin’s Zucchini Bread | Daily Dine

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Dustin’s Zucchini Bread

Dustin’s Zucchini Bread

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.

View original recipe on cookpad.com

⚡breakfastamerican

Servings: 10

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

Instructions

Step 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.
Step 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!