Zucchini Bread

zbreadAfter several years of having to learn how to spell ‘Zucchini’, I think I have it mastered now without the assistance of using Spell Check.

I’ve been making this Zucchini Bread for years.  It is very tasty and I dust the top with confectioner’s sugar.

3 cups all-purpose flour
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, ginger, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
  5. Dust with confectioner’s sugar.
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