We hope that your family will enjoy this moist zucchini loaf as much as we do! The dry ingredients are pantry staples, and the recipe is EASY! We often bake this on Saturday mornings and it may not last the entire day!
If you like, you can wrap the top with saran and it will keep for several days.
Ingredients
- 3 cups All Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 3 tsp Cinnamon
- 3 Eggs
- 1 cup Canola Oil
- 2 1/4 cups White Sugar
- 3 tsp Vanilla Extract
- 2 cups Zucchini (grated)
- 1 cup Walnuts (chopped)
What are some interesting facts about zucchini?
Well, for starters zucchini is technically a “summer squash” here in Ontario. Zucchini originated in the South – in Central America and Mexico and from there spread into North America.
Zucchini and other squash will grow quite large, but they are at their best when they are young and smaller in size.
Instructions
- Preheat oven to 325 degrees F
- Prepare cast iron pan by lining with parchment paper
- Sift together flour, salt, baking soda, baking powder and cinnamon in a mixing bowl
- In a separate bowl, stir eggs, oil, vanilla extract and sugar together
- Stir the bowl of dry ingredients into the bowl of wet ingredients
- Stir grated zucchini and chopped nuts until combined
- Pour prepared batter into the parchment lined cast iron pan
- Bake in oven for 40 to 50 minutes or until a toothpick inserted comes out clean
- Allow to cool and enjoy!
HOW TO STORE THIS ZUCCHINI LOAF
Zucchini loaf should be stored in an airtight container or wrapped with a plastic wrap to keep it from drying out. You can keep it in the fridge to extend shelf life by a couple of days. Ideally, you should store this for 3-4 days on the counter, but 5-6 refrigerated.
If you make multiple loaves of zucchini loaf at a time, you can freeze it either as a full loaf or sliced and wrapped individually for easy grab-and-go lunch add ons.
OTHER RECIPES THAT YOU WILL LOVE:
Banana Bread – a simple and delicious way to use up your over ripe bananas
Pear Cake – using 4 to 5 pears, this moist cake is so good!
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Zucchini Loaf – Get your ApronsOnPeople.com
Equipment
- Cast Iron Pan
Ingredients
- 3 cups All Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 3 tsp Cinnamon
- 3 Eggs
- 1 cup Canola Oil
- 2 1/4 cups White Sugar
- 3 tsp Vanilla Extract
- 2 cups Zucchini (grated)
- 1 cup Walnuts (chopped)
Instructions
- Preheat oven to 325 degrees F
- Prepare cast iron pan by lining with parchment paper
- Sift together flour, salt, baking soda, baking powder and cinnamon in a mixing bowl
- In a separate bowl, stir eggs, oil, vanilla extract and sugar together
- Stir the bowl of dry ingredients into the bowl of wet ingredients
- Stir grated zucchini and chopped nuts until combined
- Pour prepared batter into the parchment lined cast iron pan
- Bake in oven for 40 to 50 minutes or until a toothpick inserted comes out clean
- Allow to cool and enjoy!
Notes
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