Zucchini Bread
"Great bread for when all of your gardens are overflowing with zucchini this summer. Freezes well for winter months also."
photo by Boomette
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 3 eggs
- 1 cup corn oil
- 2 cups sugar
- 3 teaspoons vanilla
- 2 cups grated zucchini
- 3 cups flour
- 2 teaspoons cinnamon
- 1⁄4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
directions
- Beat eggs until light and foamy.
- Add oil, sugar, grated zucchini and vanilla.
- Mix lightly but well, then add the flour, salt, soda, cinnamon, and baking powder.
- Mix till blended well.
- Divide batter into 2 well greased and floured 9x5-inch loaf pans.
- Bake at 325 degrees for 1 hour or until done.
- Raisins or nuts may be added.
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Reviews
-
I made half the recipe. Instead of using 1 1/2 egg, I used 1 large egg with a little bit of applesauce. Also for the 1/2 cup oil, I used 1/4 cup oil and 1/4 cup applesauce. I used half the sugar and it was perfect. Thanks Sheila :) Made for PAC Spring 2012
RECIPE SUBMITTED BY
My husband and I have lived in southeast Alaska for nine years now. Before we moved to Alaska we farmed in Iowa and always had fresh beef and pork in our freezer and fresh vegetables from our garden (which we miss very much!) Now that we are on to other adventures our freezer is full of salmon, halibut, shrimp and crab. We love everything about Alaska; hiking in the mountains, fishing in the ocean, wildflowers and of course all the wildlife.
I work as a receptionist at an Orthopedic Clinic.
My hobbies are baking, photography, scrapbooking, hiking, bicycling, fishing and mostly playing with my grand daughter.
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