Zucchini Bread
I found this recipe on line years ago, and have slightly adapted it. I get rave reviews whenever I make it. I like to put the zucchini in the food processor rather than chopping it up. I think it makes the bread even more moist. I have found this bread to be so moist that I like to line the pans with parchment paper after I grease them. I make a little "hammock", so I can just pull out the loaf when it has cooled. You can also make them in lined muffin tins. Bake time will go down to about 20-25 minutes. Hope you enjoy it!
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INGREDIENTS
Nutrition- 1 1⁄2cups granulated sugar
- 1⁄3
- 3⁄4
- 2
- 1teaspoon vanilla
- 2cups flour
- 3⁄4teaspoon baking powder
- 3⁄4teaspoon baking soda
- 1⁄2teaspoon salt
- 2 1⁄2teaspoons cinnamon
- 1 1⁄2cups finely chopped zucchini
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DIRECTIONS
- Preheat oven to 350.
- Combine sugars, oil, eggs and vanilla and mix well.
- In another bowl, mix flour, baking powder, baking soda, salt and cinnamon.
- Add to sugar/oil/egg mixture to moisten.
- Fold in zucchini.
- Divide mixture into 2 greased(and/or lined) loaf pans.
- Bake for 55 minutes or until knife comes clean from center.
- Cool and enjoy!
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