Prep Time: 15 minutes | Cook Time: 45 minutes
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 eggs
- 1 cup vegetable oil
- 1 cups sugar
- 1 Tbsp vanilla extract
- 2 cups grated zucchini
Preheat your oven to 325ºF and grease two loaf pans with cooking spray.
In a large bowl combine the flour, salt, baking soda, and baking powder. Set aside.
In a large bowl beat together eggs, vegetable oil, sugar, and vanilla extract. Stir in dry ingredients until moistened.
Squeeze water out of grated zucchini by wrapping in paper towels and squeezing moisture out. Stir into the batter and pour into prepared pans. Bake until a toothpick inserted comes out clean, about 45 minutes. Cool in the pan for 20 minutes before removing. Cool completely or serve warm.
Make sure your zucchini is really squeezed, otherwise your bread will be soggy.
Serve with whipped butter.
Serve these Zucchini Bread with a glass of Coffee Moonshine.