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Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Hunt and Wagner 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:  
3 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3 medium eggs
2 c. sugar
1 c. light oil
1 tsp. vanilla extract
2 c. grated zucchini
1 c. chopped pecans (optional)
Directions:
Directions:
Preheat oven 350ºF. Brush two 8 x 4 x 3" loaf pans with melted butter or coat with vegetable spray. Re-sift the flour with the baking powder, baking soda, salt and cinnamon. Set aside. In a large mixing bowl, beat the eggs until foamy. Add the sugar, blending well. Stir in the oil and vanilla. Gradually add the dry ingredients until thoroughly incorporated. Fold in the zucchini and nuts. Divide the batter equally between two pans. Bake one hour and test for doneness. Remove breads from the oven and cool in the pans on a wire rack for 15 minutes.
Number Of Servings:
Number Of Servings:
2 loafs
Personal Notes:
Personal Notes:
if the bread is too sweet, reduce sugar to 11/2 and for variety substitute one cup of whole wheat flour for one cup of white.

 

 

 

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