Carrie's Zucchini Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 c. oil (vegetable, canola or (my preference) coconut, melted)
1 c. sugar
1 c. brown sugar
3 tsp. vanilla extract
2 c. grated zucchini
Optional: 1 c. chopped nuts or chocolate chips
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Directions: |
Directions:Grease and flour 2 loaf pans. Preheat oven to 325.
Combine flour, salt, baking powder, baking soda and cinnamon in a bowl.
In a large bowl, mix eggs, oil, vanilla and both sugars.
Gradually add dry ingredients to egg mixture, and beat well.
Stir in zucchini and nuts or chips, if you're adding them.
Divide batter into two pans.
Bake 40 - 60 mins, or until a toothpick comes out clean. Cool in pan on the rack for 10 - 20 mins. Remove loaves from pans and cool completely. |
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Number Of
Servings: |
Number Of
Servings:2 Loaves |
Preparation
Time: |
Preparation
Time:1 hour and 20 mins (prep and baking) |
Personal
Notes: |
Personal
Notes: Every kid in my neighborhood begs for this bread, from the toddlers right on up to the teenagers. The 13 year old boys next door recently requested it instead of cash for a few hours of babysitting they did.
I often double, triple or quadruple the recipe. You can freeze the prepared loaves for later. I also grow a TON of zucchini in the summer, and I always shred and freeze some in 2 c. portions in ziplock bags so that I can make bread all winter. If you do use frozen zucchini, thaw it completely and add in all the zucchini PLUS the liquid that has come out. It looks like a lot, but I promise, it will come out perfectly.
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