Zucchini Bread
photo by Nancy G.
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Yields:
-
2 loaves
ingredients
- 3 eggs, beaten
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups sifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1⁄8 teaspoon clove
- 1⁄8 teaspoon ginger
- 1⁄8 teaspoon nutmeg
- 1⁄8 teaspoon allspice
- 1 large zucchini, trimmed and grated
- 3⁄4 cup chopped pecans
directions
- Heat oven to 350°; Beat eggs, sugar, oil and vanilla together until smooth; stir in flour, baking powder, baking soda, cinnamon, salt, ground cloves, ginger, nutmeg and allspice until just combined; stir in zucchini and pecans.
- Spoon into two greased 8x4-inch loaf pans, filling 3/4 full; bake until golden and a cake tester tests clean, about 1 hour.
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Reviews
-
Good stuff 8) Wasn't sure what "large" meant, when selecting a zucchini. I used 1/2 of a 5.25 lb. (!?!) one from my garden, seeded, and added 1 large carrot. Be sure to use a heavy-duty mixer, as the dough is very, VERY sticky and heavy, until you add (in another - even larger bowl!) the grated veggies. Recommend you use your hands to mix it. I made one loaf in an 8 x 4 glass pan, and a second in a 9 x 5 dark tin pan. Both were still gooey on the bottom after 70 minutes. Next time, I'll cook lower and slower; 325 for at least an hour and a half, and I'll do a better job of pushing the cake tester all the way to the bottom to test for doneness. May add some raisins, too. YUM! Thanks for a warm, spicy treat, and a great way to use up some of the zucchini that is taking over the garden!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin