Shirley's Recipes

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Name: Zucchini Bread
Key Ingredient: zucchini
Preparation: blend; bake
Cuisine: American
Source: Leanne Van Horn
Food Group: grain
Meals: brunch, lunch, snack, picnic
Courses: side, dessert
Temperature: room
Effort: easy
Prep. Time: :20
Elapsed Time: 1:20
Occasion: summer
Servings: 16

3 eggs, beaten
1 cup vegetable oil
2 cups granulated sugar
1 tablespoon vanilla extract
2 cups grated, pared zucchini
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 cup chopped nuts
1 cup raisins, optional

Preheat oven to 350F. Beat eggs until light and fluffy. Add oil, sugar and vanilla. Blend well. Stir in grated zucchini.
Sift together flour, baking powder, salt, soda and cinnamon. Blend with zucchini mixture. Fold in chopped nuts. Turn into 2 greased and floured 9 x 5-inch loaf pans
Bake in preheated moderate oven, 350F., for 1 hour or until it tests done.

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