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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from The Becker 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:  
2 cups sugar
1 cup vegetable oil
3 eggs
2 cups shredded zucchini (including rind)
1 tsp. vanilla
3 cups all purpose flour
1¼ tsp. baking powder
1 tsp. baking soda
1½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1 cup walnuts, toasted and coarsely chopped
Directions:
Directions:
Preheat oven to 325º. grease and flour 2 8x4" loaf pans (or non non-stick spray). Set aside.

Spread walnuts in a single layer on a baking sheet and bake in oven for 10-12 minutes. Set aside to cool.

Sft together flour, baking powder, baking soda, salt, cinnamon, ginger and clover. Set aside.

Combine sugar, oil, eggs, zucchini and vanilla with mixer on low speed until well mixed. Gradually add the flour mixture, beating on low speed until just blended. Scape bowl to make sure all dry ingredients are blended. Stir in the chopped walnuts.

Divide batter evenly between loaf pans. Bake 1 hour 15 minutes or until a toothpick inserted in center comes out clean. Allow to cool n pans for 15 minutes, then remove and finish cooling on a rack.
Number Of Servings:
Number Of Servings:
2 Loaves
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I learn to make this bread the first summer I grew zucchini in my garden and had so much that I was looking for great ways to use it up! This bread freezes well. You can also divide this into mini loaf pans and give as gifts for Christmas.

 

 

 

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