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Zucchini Bread Recipe

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This recipe for Zucchini Bread, by , is from Nichols 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:  
Neleen Nichols

Category:
Category:

Ingredients:  
Ingredients:  
1 small can crushed pineapple
3 eggs
2 tsp vanilla
1 cup oil
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
3 cups flour
2 cups raw grated zucchini
Sliced almonds

Directions:
Directions:
Preheat oven to 325 F.

Prepare 2 loaf pans by buttering them really well, and for extra insurance place a small rectangle of parchment paper in the bottom of the loaf pans.

In mixing bowl cream together the eggs, sugar, oil, vanilla and pineapple.
Sift together the dry ingredients onto a large piece of parchment or wax paper.
Slowly add the dry ingredients to the mixing bowl, mixing well.
Add zucchini, folding in until incorporated.

Pour the batter into the prepared loaf pans, top with sliced almonds if desired. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
My sister gave me this recipe and I'm happy to finally get it into a book, the original copy is almost destroyed I've used it so much. This bread is moist and wonderful. I love putting the almonds on top because it looks very impressive! This recipe does halve pretty well if you only want to make one loaf. Half everything, use 2 eggs and still use the small can of pineapple.

 

 

 

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