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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from Family Favorites, 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:  
IN ONE LARGE BOWL
3 eggs
1 cup vegetable oil
3 tsp vanilla
2 cups sugar
3 cups grated zucchini (2 to 3 medium)

IN ANOTHER BOWL
3 cups flour (all-purpose or whole wheat)
1 tsp salt
1 1/4 tsp baking soda
3 tsp cinnamon
1/2 tsp baking powder

BY SELF
Depending on personal preference, 1/2 to 1 cup of coarsely chopped nuts (e.g., walnuts or pecans)
1/2 cup raisins, if desired
Directions:
Directions:
1. Grease bottoms only of two loaf pans (shortening or cooking spray). Preheat oven to 350º.
2. Sift dry ingredients.
3. Beat ingredients of large bowl. Add dry ingredients, and stir well.
4. Stir in nuts (and raisins if using).
5. Put in 2 (8X4-inch) loaf pans. Bake for 50-60 minutes on center rack.
6. Cool in pan on rack for 10 minutes.
7. Loosen sides of loaves, and remove bread from pan. Completely cool on rack (about 2 hours).
8. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Number Of Servings:
Number Of Servings:
2 loaves

 

 

 

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