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Basic Zucchini Bread Recipe

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This recipe for Basic Zucchini Bread is from Recipes From Across the Years, 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 eggs

¾ cup sugar

½ cup vegetable oil

2 tsp. molasses

1½-2 tsp. vanilla

1 cup zucchini, shredded

1½ cups all-purpose flour

1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

¼ tsp. baking powder

½ cup pecans, chopped (toasted)
Directions:
Directions:
***This recipe is for mini loaves (5x3¾x2 in loaf pans) I usually use a regular loaf pan 9x5 inch loaf pan. You can double recipe to get 2 regular 9x5 loaves. Any extra could be made into muffins. ***

In a mixing bowl, beat the eggs, sugar, oil, molasses, and vanilla together. Add zucchini; mix well. Combine the flour, baking soda, salt, cinnamon, and baking powder; stir into zucchini mixture just until moistened. Stir in nuts.

Transfer to your greased and floured loaf pans of choice, see above. Bake at 350* for 38- 42 minutes for the mini loaves. 45-55 minutes for the regular 9x5 loaf size. or until a toothpick inserted comes out clean. Cool for 10 minutes before removing loaf from pan to cool on wire racks.
Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
A good basic recipe, you could swap white sugar for brown sugar to deepen the flavor a bit.

 

 

 

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