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Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. sugar
1 c. oil
3 eggs
1 tsp. vanilla
2 c. finely grated zucchini
3 c. flour
1/4 tsp. baking powder
1 tsp. salt
1 T. cinnamon
1 tsp. soda
1/2 c. chopped nuts (optional)
Raisins if desired
Directions:
Directions:
Wash zucchini, remove seeds, and grate finely. Do not peel. Beat eggs well. Add sugar, beat. Add oil, vanilla, and zucchini and beat. Mix all dry ingredients together and add to the batter, beating well. Pour into a greased loaf pan and bake at 350º F. for 1 hour. Remove from oven and let set for 10 minutes. Remove from pan and cool on a rack. When cool, store in a covered container.
Personal Notes:
Personal Notes:
In the summer when your gardener friends give you lots of zucchini, just wash it, remove seeds, grate it--peeling and all--, measure into 2-cup portions, and freeze. When you make the bread, just thaw and dump into your batter. Be sure to use the juice that has accumulated. I use a cheap sandwich bag for the 2-cup portion and freeze it flat. These store well in a larger zip lock bag.

 

 

 

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