Zucchini Bread
I don't really take credit for this recipe, but we've been having this around the house for a bit now. The recipe my mother uses is from an old church cook book, but I figured I'd find something very close.
Zucchini's are in season (or in the very least my mother's been getting a lot of them from a co-worker) and so we've been having the bread again. I love the bread, but I'm not a fan of walnuts. My mom's been known to put chocolate chips in it (for my father and myself) but I don't even mind it just straight.
PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 40 Min
Original recipe yield 2 loaves
INGREDIENTS (Nutrition)
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts (optional)
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
