Lion House Zucchini Bread

 For as many different zucchini bread recipes I try each year, I always have that one go-to recipe to fall back on.  I have a go-to muffin recipe and this one is my go-to bread recipe!

It comes from none other than the trusted Lion House.  Which is a well known place here in Utah.  

One batch makes two loaves, which in any other case, I would cut the recipe in half, because we wouldn't finish off two loaves before it would go bad.  When I make this recipe, I make the entire batch and we have no problem finishing off both loaves!  It is perfectly spiced, has the best texture and as long as I don't cover it too tight overnight, the top doesn't get sticky.  Most people love that sticky top, but not me, I hate it.

Lion House Zucchini Bread

adapted from: The Lion House
(Printable Recipe) or (Printable with Picture)

1 c. vegetable oil

2 c. sugar

3 eggs

3 tsp. vanilla

2 c. shredded raw zucchini (you don't need to peel it)

3 c. all-purpose flour

1 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

1/4 tsp. baking powder

1/2 c. chopped nuts, opt.

Preheat oven to 350 degrees.  Combine oil, sugar and eggs in a large bowl; mix well.  Blend in the vanilla and zucchini.  Combine the flour, soda, salt, cinnamon and baking powder and add to the wet ingredients.  Stir until just combined.  Stir in the nuts.  Divide batter evenly between two well-greased loaf pans.  Bake for about 1 hour or until a toothpick comes out clean.  

Jenn's Notes: Sometimes I combine some cinnamon and sugar and sprinkle over the loaves before I bake them and it will create a crispy top! So good.