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 eggs2 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.
