Zucchini Bread

Zucchini Bread

Zucchini Bread

Author: 
Serves: 2 loaves

Prep time
Cook time
Total time


Ingredients
  • 3 cups flour
  • 1 tsp salt
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 2½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 3 eggs
  • 1 cup oil
  • 1 tbsp vanilla
  • 1¼ cup white sugar
  • 1 cup brown sugar
  • 3 cups grated zucchini
  • 1 cup walnuts

Instructions for using a Bellini Kitchen Master

  1. Grease 2 loaf pans and set aside.
  2. Cut 1 pound (425 g) of fresh zucchini into chunks. Chop on speed 5 for 7 seconds. Scrape down the sides of the bowl. Chop on speed 5 for another 7 seconds. Check and see that the zucchini is evenly chopped into fine bits. If not, chop again for a few more seconds.
  3. Add eggs, oil, vanilla and sugars. Mix on speed 4 for 20 seconds.
  4. Add remaining ingredients. Mix on speed 4 for 10 seconds. Scrape down the sides of the bowl and mix on speed 4 for another 10 seconds.
  5. Pour into 2 greased loaf pans and bake in a 325F oven for 60-75 minutes or until a toothpick comes out dry.

  6. Once the loaves are done, cool on wire racks for 30 minutes. After that, remove them from the loaf pans and allow them to cool completely.
Zucchini Bread-5

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