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Zucchini Bread Recipe

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This recipe for Zucchini Bread is from The Bennett Family Cookbook, 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:  
1 1/4 c. sugar
1 c. oil, flavorless like canola
2 eggs
1 tbsp. vanilla (yes tablespoon)
2 c. grated zucchini
3 c. flour
1/4 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 1/2 tsp. cinnamon
Directions:
Directions:
heat over to 325º.
Mix sugar and oil in mixer. Add eggs and vanilla. Sift together flour, baking powder, soda, salt, cinnamon. Add to sugar/egg mixture and beat on low. Add zucchini and raisins if desired.

Grease 2 loaf pans. Divide batter between pans. Bake for about 1 hr.
Rest in pans 10 minutes. Remove from pans and cool on racks. Keeps in refrigerator and freezes really well.
Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
Recipe that both Jean Bennett and Lorene Elford used.

 

 

 

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