Zucchini Bread

READY IN: 1hr
Recipe by Vicki in Kansas Bro

This is a very moist bread. Friends bring me zucchini that are too large cause they know I make bread and they will end up with a loaf as a TY! The recipe is from "Old PIONEER Recipes" by Bear Wallow Books. I hope you enjoy. By the way I don't know prep time cause I've never timed myself.

Top Review by Atomic Girl Cooks

Late summer - that means it's massive torpedo zucchini time! This is a great way to use some of those giant zukes. I omitted the nuts and wound up with a moist, flavourful loaf. This one's going into the permanent file!

Ingredients Nutrition

Directions

  1. Combine beaten eggs, sugar, oil and vanilla.
  2. Beat mixture throughly.
  3. Stir in grated zucchini.
  4. In separate bowl combine remaining ingredients, except nuts.
  5. Stir dry ingredients into zucchini mixture.
  6. Stir in nuts.
  7. Pour into 2 well greased 9x5-inch loaf pan.
  8. Bake in 350°F oven for 60 minutes.

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