Prep 5 mins
Cook 1 hr
This is yet another one of my favorite recipe passed onto me by generations and generations of great bakers before me. Very moist and delish!! Probably enhanced by the fresh zucchini picked from my grandpa's garden but I'm sure store bought zucchini will do just fine too.
- 2 cups sugar
- 1 cup oil
- 3 cups flour
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 3 teaspoons vanilla
- 3 eggs
- 2 cups grated zucchini
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon nutmeg
- Mix all ingredients with beater until smooth.
- Pour into greased and floured loaf pans.
- Bake at 325 for 1 hour.
- Slice and spread with butter or cream cheese (if desired).
With a garden overload of zucchini needed to find recipes for it. So glad I found this one, not only was it so easy to throw together, but came out moist, and delicious. Even DH who is not a fan of sweet breads, liked this and even asked for it for breakfast with coffee today. I made one large loaf and 4 mini loafs. With just the 2 of us, will cut one mini and freeze the rest for later or when company comes. Thinking I may make another batch just to have on hand it's so good. Thanks for sharing - photo to follow once I get it downloaded
Loved it! It's my third time making the recipe (for church bake sale). My husband and children can't get enough of it.
GREAT RECIPE!! Turned out fantastic!