Mom's Zucchini Bread

This is the best Zucchini Bread Ever. I love when I am given tons and tons of Zucchini. Then we bake Zucchini Bread all September long. Giving it to all our dear friends… Kind of an early Christmas Gift. J

           

Ingredients:

3 cups all-purpose flour 


1 teaspoon salt 


1 teaspoon baking soda 


1 teaspoon baking powder

3 teaspoons ground cinnamon (1 tablespoon)

3 eggs

1 cup vegetable oil 
                              


2 ¼ cups white sugar 
                      


3 teaspoons vanilla extract 
( 1 tablespoon)                    


2 cups grated zucchini

½ cup chopped walnuts

½ c. semi sweet chocolate chips

1-   Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees

·      (I really like doing one 8x4 pan and one set of 4 mini loafs that are 3x5, this recipe is perfect for this sizing combination.

·      For the mini loafs, preheat the oven to 350 degrees F. 

2 -   Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3-   Beat eggs, oil, vanilla, and sugar together in a large bowl.  

4 - Add sifted ingredients  to the creamed mixture, and beat well.

5-   Stir in zucchini and nuts until well combined.

6-   Pour batter into prepared pans.

7 - Bake for 40 - 60 minutes (for our oven, it takes closer to 65 minutes), or until tester inserted in the center comes out clean.

·      Mini Loafs Bake for 38-42 minutes. (for our oven, it takes 38 minutes)

8 -  Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Notes: 

*** Make sure Zucchini is at Room Temperature. Otherwise the bread will sink down a lot in the middle. 
(I accomplish this by either setting it out for an hour or more before baking. Or I will heat the zucchini in the microwave. 3 intervals of 10 seconds. Stirring between each interval)