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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Extra-Special Zucchini Bread Recipe

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This recipe for Extra-Special Zucchini Bread is from Our Amazing 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
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
8 ounces cream cheese, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 cups chopped walnuts
2 cups shredded zucchini
Directions:
Directions:
Heat oven to 350º. Grease and flour two 9 x 5-inch loaf pans or seven 5-3/4 x 3 x 2-inch foil loaf pans.

In a large bowl, beat eggs, sugar, oil and vanilla until smooth, about 3 minutes. Beat in the cream cheese.

Ina a large bowl, whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. On low speed, gradually beat into the egg mixture.

Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pans. Bake at 350º for 60 minutes (for the large size) or 35 minutes (for the small loaves) or until a toothpick inserted int eh center comes out clean.

Remove from the oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely.
Personal Notes:
Personal Notes:
This is favorite recipe when the garden is bursting with zucchini. Extra loaves can be frozen for later use. I also freeze pre-measured bags of 2 cups shredded zucchini to use offseason. Just make sure you drain and squeeze out the extra liquid after thawing.

 

 

 

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