Zucchini Bread

Ingredients

• 3 C all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbs ground cinnamon
• 3 large eggs
• 1 C vegetable oil
• 450 g white sugar
• 3 tsp vanilla extract
• 280 g grated zucchini, about 2 medium zucchinis (~2 medium zucchini)
• 100 G chopped walnuts

Powdered Sugar Glaze - For each loaf of zucchini bread:

• 1 C powdered sugar
• 3 tbs milk

Directions

1. Prep: Gather ingredients. Preheat oven to 375°F. Grease and flour two 8x4" pans.
2. Mix Dry: Sift flour, salt, baking powder, baking soda, and cinnamon in a large bowl.
3. Mix Wet: Beat eggs, oil, sugar, and vanilla in another bowl until combined. Add dry mixture and beat well.
4. Add Extras: Stir in zucchini and walnuts.
5. Bake: Pour batter into pans. Bake 40-60 minutes until a toothpick comes out clean.
6. Cool: Cool in pans on a wire rack for 20 minutes. Loosen edges, invert onto rack, and cool completely.

Glaze

1. Mix: Combine powdered sugar and milk; stir until smooth.
2. Adjust: Add milk as needed for desired consistency.
3. Finish: Drizzle over zucchini bread.

Chef's Notes

• The glaze also works well for pound cake and banana bread