One of the first recipes my mother-in-law passed along to me was her recipe for zucchini bread. Great for all those summertime zucchinis and delicious any time of day. I haven't been baking much lately but we've still managed to enjoy many still-warm loaves, thank you Sue!
Zucchini Bread
Ingredients
3 eggs
1 cup canola or vegetable oil
2 cups sugar
2 cups grated zucchini (if you are doubling the batch, you might want to use a food processor to speed this step along).
2 tsp. vanilla
3 cups all purpose white flour (I sometimes substitute ½ the white flour for whole wheat)
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
½ teas. Baking powder
1/2 to 1 cup nuts (optional)
½ cup raisins (optional)
Instructions
Beat eggs. Add oil, sugar and zucchini and mix well. Stir in vanilla.
Combine flour, salt, baking soda, cinnamon and baking powder. Add to zucchini mixture. Stir until well blended.
Fold in nuts and/or raisins if desired.
Pour into 2 WELL GREASED loaf pans.
Bake for 1 hour at 325 degrees or until toothpick inserted into the center comes out clean. Slide a knife around the edges of the pan and carefully turn onto cooling racks.
Enjoy!
Zucchini Bread
Ingredients
3 eggs
1 cup canola or vegetable oil
2 cups sugar
2 cups grated zucchini (if you are doubling the batch, you might want to use a food processor to speed this step along).
2 tsp. vanilla
3 cups all purpose white flour (I sometimes substitute ½ the white flour for whole wheat)
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
½ teas. Baking powder
1/2 to 1 cup nuts (optional)
½ cup raisins (optional)
Instructions
Beat eggs. Add oil, sugar and zucchini and mix well. Stir in vanilla.
Combine flour, salt, baking soda, cinnamon and baking powder. Add to zucchini mixture. Stir until well blended.
Fold in nuts and/or raisins if desired.
Pour into 2 WELL GREASED loaf pans.
Bake for 1 hour at 325 degrees or until toothpick inserted into the center comes out clean. Slide a knife around the edges of the pan and carefully turn onto cooling racks.
Enjoy!
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