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Zucchini Bread - Bread Contest

ZUCCHINI BREAD

Moist, rich, but not too sweet, this recipe has been a favorite in my life for over 40 years! I love that it gets better with age, and is very forgiving...add nuts, chocolate chips, orange zest, whatever strikes your fancy and it is always scrumptious.

And it gets better with age - so make a double batch and freeze a few loaves to bring out on a cold morning and make into into toast with a smear of cream cheese - WOW!

Ingredients

Yields: 16

3 whole eggs
2 cups sugar
2 cups zucchini, shredded
1 cup vegetable oil
2 teaspoons vanilla
3 cups all purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder

Directions

Preheat oven to 350 degrees. (This next step is optional...I learned it from my Grandmother and have been doing it for years, so continue to do so!) Line two regular or 4 mini loaf pans with foil and coat with vegetable cooking spray. Can also be done as muffins.

In a large bowl beat the eggs with the sugar until creamy. Beat in zucchini, oil, and vanilla.

In a small bowl combine the flour, cinnamon, salt, soda, and baking powder. Stir into the zucchini mixture, just until moistened. Divide between prepared pans and bake for 45-60 minutes or until large moist crumbs come out on a toothpick inserted in the middle. (May need to cover loosely with foil after 30 minutes, to keep it from getting too dark.)

Allow to cool in pans for 10 minutes and then lift out with the foil and cool completely.

Tips

Published By: Jacqueline Pham on September 20, 2009.

Zucchini Bread - Bread Contest

Ingredients

Directions

Tips

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