Zucchini Bread

This family recipe from my Aunt was an easy way to use up those baseball bat sized zucchini that she grew every year in her garden. I still think nothing beats the smell and taste of warm bread right out of the oven – I hope you enjoy it too!

  • 3 eggs
  • 1 ½ cup sugar
  • 2 cups zucchini – grated
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoon cinnamon

In one bowl, beat eggs until foamy. Add zucchini, oil and vanilla – mixing lightly but well. In a second bowl, combine the remaining ingredients. Incorporate the dry ingredients into the first bowl slowly, mixing well by hand.

Pre-heat oven to 350 degrees. Separate your mixture into two greased 9 x 5 bread pans. Bake for one hour or until a knife comes out clean from the center.


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