Bake this zucchini bread spiced with cinnamon when zucchini is plentiful in the garden.
| 3 |
|
cups all-purpose flour |
| 1 |
|
tablespoon ground cinnamon |
| 1 |
|
teaspoon salt |
| 1 |
|
teaspoon baking soda |
| 1/4 |
|
teaspoon baking powder |
| 1/4 |
|
teaspoon ground cloves |
| 1/4 |
|
teaspoon ground nutmeg |
| 2 |
|
cups sugar |
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 3 |
|
LAND O LAKES® All-Natural Eggs |
| 1 |
|
tablespoon vanilla |
| 2 |
|
medium (2 cups) zucchini, shredded |
| 1/2 |
|
cup chopped walnuts |
Heat oven to 350°F. Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in large bowl; set aside.
Combine sugar, butter, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until smooth. Reduce speed to low; add flour mixture. Continue beating until well mixed. (Mixture will be very thick.) Stir in zucchini and walnuts.
Spread mixture into 2 greased (8x4-inch) loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; store refrigerated.
