"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , 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!

Contributor:  
Contributor:  
Accetta Family

Category:
Category:
 


Ingredients:  
Ingredients:  
3 eggs
1 c. olive or vegetable oil
1 c. sugar
2 c. grated zucchini
2 tsp. vanilla extract
3 c. all-purpose flour
3 tsp. cinnamon
⅛ tsp. nutmeg
1 tsp. baking soda
tsp. baking powder
1 tsp. salt
c. chopped walnuts or pecans (optional)
1 c. dried cranberries, raisins or chocolate chips or a combination thereof (optional)


Directions:
Directions:
Preheat oven to 350F. Grease and flour two 8" 4" loaf pans, liberally. Alternately, line 24 muffin cups with paper liners. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder, and salt, as well as nuts, chocolate chips, and/or dried fruit, if using. Stir this into the egg mixture. Divide the batter into prepared pans. Bake loaves for 60 minutes, plus or minus 10 minutes, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

 

 

 

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