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ZUCCHINI BREAD Recipe

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This recipe for ZUCCHINI BREAD is from Heritage 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:  
3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspooon vanilla
3 cups coarsely grated zucchini (loosely packed)
3 cups flour
3 teaspoon cinnamon
1 T. baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
1 dozen chopped dates (optional)

Directions:
Directions:
Preheat oven to 350°F.
In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 tablespoon of vanilla. Beat until thick and lemon colored. Stir in zucchini.
In a medium bowl, whisk together to combine 2 cups flour, cinnamon, baking soda, baking powder and salt. Stir dry mixture into wet mixture, stirring to combine. Add chopped walnuts or pecans, raisins and dates, if desired.
Spray two bread loaf pans (approximately 8"x4"x3" or 9x5x3) with Pam or Joy, or grease and flour to prevent sticking. Pour batter into pans and level off with the back of a spoon. Bake for approximately 1 hour or until done.
Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. Brush tops of loaf with melted butter while still warm.

Personal Notes:
Personal Notes:
From Mrs. Nelle H. Davis Sharpe 1870 Buffalo Trail, 37814 dated 7/2/1983. Note says I bake my zuchinnni on low heat about 100º for about 25-30 mins and let cool in loaf pan

 

 

 

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