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ZUCCHINI BREAD Recipe

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This recipe for ZUCCHINI BREAD is from Campbell & Indrelunas 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:  
3 eggs
1 cup corn oil
2 cups sugar
2 tsp. vanilla
2 cups coarsely grated unpeeled zucchini
1 can (8 1/4 oz) well drained crushed pineapple
3 cups unsifted all purpose flour
2 tsp. soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 Cup currants (optional 1c. finely chopped walnuts)
Directions:
Directions:
Beat eggs in large bowl. Then add oil, sugar and vanilla and beat until mixture is thick and foamy.
Stir in zucchini and pineapple.
Combine in separate bowl flour, soda, salt ,baking powder, cinnamon, nutmeg and currants (plus nuts if using) Stir to combine. Stir flour mixture gently into zucchini.
Spoon batter into 2 greased and floured 9x5 loaf pans until wooden skewer comes out clean APPROX 45 min (30-35 for smaller loaf pans) Bake until mixture pulls away from sides of pan (avoid low oven rack/ bottom will burn).
Cool in pan 10 minutes then turn out on rack to cool completely.
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
from Denver's Aunt Dewey

 

 

 

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