Sunday, November 3, 2013

Zucchini Bread

Want a delicious way to sneak in some vegetables under disguise of a sweet treat ?
These kids were fooled.
Cousins (Me, Aileen, Ed, Catherine, Liz and Alison)
This recipe was passed along from a family friend and was another great way to use the abundance of zucchini from our garden. The bread can be enjoyed for breakfast or dessert - perfect with a smear of butter. I have brought this into work many times and have even made mini loaves as gifts. Everyone loves it.


3 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
3 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 cups flour
2 cups grated zucchini
1 cup walnuts

Beat eggs until foamy. Add sugar and oil. Mix well.
Add vanilla, cinnamon, salt, baking soda, baking powder and flour. Mix.
Stir in zucchini and nuts.

Pour into 2 greased 9 x 5 loaf pans.

Bake at 350 degrees for 1 hour or until a toothpick stuck into the center comes out clean).
I love this with just a smear of butter.
This can also be made as muffins - about 24 - baked for 30-35 minutes.

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