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"The belly rules the mind."--Spanish Proverb

Freezer Batter for Zucchini Bread Recipe

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This recipe for Freezer Batter for Zucchini Bread is from Meals and Memories, 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:  
4 eggs, 2 c. sugar, 1 c. oil, 2 c. freshly grated zucchini-skin on, 1 t. vanilla, 1 t. salt, 1 3/4 t. cinnamon, 1 t. baking soda, 1 1/4 t. baking powder, 2 3/4 c. flour, 1/2 c. chopped walnuts, 1 c. raisins-optional.
Directions:
Directions:
Cream together eggs, sugar & oil. Add zucchini & vanilla & blend well. Add dry ingredients & mix thoroughly. Stir in nuts & raisins.

Pour batter into a large tupperware bowl & freeze. When ready to use, take out as much batter as you would like & put it in greased loaf pans, regular or miniature. Bake at 325º for 35-45 minutes or until done.

If you double this recipe, it still fits in a large mixing bowl. Batter freezes well for several months. I love baking this bread during the winter. Note: This recipe was formulated specifically for freezing. If you wish to bake right away, decrease the baking powder by 1/4 tsp.
Number Of Servings:
Number Of Servings:
2 large loaves
Personal Notes:
Personal Notes:
A favorite fall sport in Wisconsin is the search for recipes to use all the zucchini from the garden. Milly's recipe allows for freezing and use throughout the year.

 

 

 

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