Homemade Zucchini Bread
1. Preheat oven to 350 degrees and grease 2 8-inch loaf pans with cooking spray. In a large bowl, combine first six ingredients (through the salt) until well mixed.
2. In a separate bowl, combine eggs, oil, both sugars and vanilla extract and whisk until smooth.
3. Pour egg mixture over flour mixture and begin to stir together. When only a few streaks of flour remain, fold in zucchini and chopped pecans.
4. Divide zucchini bread batter between both loaf pans, then bake in 350-degree oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan (on top of a wire rack) for at least 20 minutes before carefully removing from the pan and let cooling completely before slicing and serving.
Directions
1. Preheat oven to 350 degrees and grease 2 8-inch loaf pans with cooking spray. In a large bowl, combine first six ingredients (through the salt) until well mixed.
2. In a separate bowl, combine eggs, oil, both sugars and vanilla extract and whisk until smooth.
3. Pour egg mixture over flour mixture and begin to stir together. When only a few streaks of flour remain, fold in zucchini and chopped pecans.
4. Divide zucchini bread batter between both loaf pans, then bake in 350-degree oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan (on top of a wire rack) for at least 20 minutes before carefully removing from the pan and let cooling completely before slicing and serving.
