August 10, 2014

Zucchini Bread

This is a very simple recipe, yet so delicious I have to double it. P.S. My family ate four loaves in one week.
3 cups all purpose flour
1 teaspoon salt 
1 teaspoon baking soda
1 teaspoon baking power
3 tablespoons cinnamon
3 eggs
1 cup cooking oil (vegetable, canola, coconut, etc.)
2 1/4 cups sugar
3 teaspoons vanilla
2 cups grated zucchini
1 cup chopped nuts optional

Makes two large loaves.

Bake at 325 F for 40-60 minutes Cool in pans for 20 minutes, then turn out onto a cooling rack and cool completely.  Tip: use parchment paper at the bottom of your loaf pans for easier removal. Sometimes I don't, they are just a little harder to get out.
First beat together your eggs, oil, sugar, and vanilla.
Then sift your flour, salt, baking soda, baking powder and cinnamon together. Mix in with the wet mixture.

Drop in the shredded zucchini and mix well.

 Divide evenly among your well greased and parchment lined bread pans. Place in a 325 degree F preheated oven for 40-60 minutes.
Cool in pan for 20 minutes and then on a cooling rack until completely cool if you can wait that long. We mostly eat it plain, but sometimes I spread cream cheese on top for a change.

 photo summersigyellow2_zpsf38de9a2.jpg

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