Bake this zucchini bread spiced with cinnamon when zucchini is plentiful in the garden.
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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 nutmeg
2 cups sugar
1 cup Land O Lakes® Butter, softened
3 large Land O Lakes® Eggs
1 tablespoon vanilla extract
2 medium (2 cups) zucchini, shredded
1/2 cup chopped walnuts
Heat oven to 350°F. Grease bottom only of 2 (8x4-inch) loaf pans; set aside.
Combine flour, cinnamon, salt, baking soda, baking powder and nutmeg in bowl; set aside.
Combine sugar, butter, eggs and vanilla in another bowl. Beat at medium speed, scraping bowl often, until smooth. Add flour mixture; beat at low speed until well mixed. (Mixture will be very thick.) Stir in zucchini and walnuts.
Spread batter into prepared pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
What do you do when life gives you piles of fresh green vegetables? Start baking, of course. Zucchini makes cakes, muffins and breads naturally moist and delicious.