Zucchini Bread

I love this recipe because it doesn't use butter or oil but it is still moist.

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt

3 large eggs
2 cups granulated sugar
1 teaspoon vanilla
1/2 cup sour cream
1 cup vegetable oil
2 cups grated zucchini squash

1 1/2 cups cinnamon chips

Directions

Preheat the oven to 350 degrees.

1. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt together. Set aside.
2. In a smaller bowl, whisk the eggs, sugar, and vanilla together. Fold in the sour cream, oil, and zucchini.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the cinnamon chips. Do not continue stirring.
4. Pour the batter into two well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake for 55 to 65 minutes or until done. Cool for ten minutes on a rack before removing the loaves from the pan.

Zucchini Bread

1 1/2 c. all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
1/4 c. cooking oil
1 egg
1/4 tsp finely shredded lemon peel (optional)
1/2 c. chopped walnuts or pecans (optional)

1. Grease loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside
2. In another medium mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in nuts.
3. Spoon batter into the prepared pan. Bake at 350 for 55-60 minutes or till a wooded toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack.
4. Enjoy!!