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

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Enchanted Morsels, 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 shredded zucchini (2 to 3 medium)
1 2/3 c sugar
2/3 c vegetable oil
2 teaspoons vanilla
4 large eggs
3 c all purpose or whole wheat flour
2 teaspoons baking soda
1 tsp.salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1/2 c coarsely chopped nuts
1/2 c raisins, if desired
Directions:
Directions:
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350º
Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.

2. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except nuts and raisins, Stir in nuts and raisins. Divide batter evenly between pans.

3. Bake 8 inch loaves 50 to 60 minutes, 9 inch loaf 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.

4. Loosen sides of loaves from pans, remove from pans, and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temp up to 4 days or refrigerated up to 10 days.
Number Of Servings:
Number Of Servings:
2 loaves, 24 slices
Preparation Time:
Preparation Time:
Prep:15 mins Bake:1 hour Cool: 2 hours
Personal Notes:
Personal Notes:
This recipe has been in our family for almost 90 years. Very good and filling.

 

 

 

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