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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom’s Zucchini Bread Recipe

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This recipe for Mom’s Zucchini Bread is from A Collection with Love, 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 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon (probably better to cut back to 2 teaspoons)
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar (I cut back to 2 cups)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
Directions:
Directions:
Grease and flour two 8x4 inch pans
Preheat oven to 325º F
Sift flour, salt, baking powder, baking soda and cinnamon together
Beat eggs, oil, vanilla and sugar together in a large bowl
Add sifted ingredients to the creamed mixture and beat well
Stir in zucchini and nuts until well combined
Pour batter into prepared pans
Bake for 40 to 60 minutes or until tester inserted in the center comes out clean
Cool in pan on rack for 20 minutes
Remove bread from pan and completely cool

 

 

 

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