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Zucchini Bread

Updated on October 22, 2017

Zucchini Bread

1 small zuchini usually equals 1 cup
1 small zuchini usually equals 1 cup
mix eggs, zuchini, oil and vanilla
mix eggs, zuchini, oil and vanilla
pour zuchini mixture into prepared pans and bake
pour zuchini mixture into prepared pans and bake

Zucchini Bread

Everyone waited for the zucchini to grow so that they can make this bread that tastes more like a cake. In today's world you can buy zuchini year round in the produce section of your supermarkets.

Cut the ends off 2 small zucchini and shred on a grater into course bits and set aside.

Chop 1 cup of walnuts and also set aside.

In a large bowl, beat 3 eggs until they are light and foamy.

Add:

  • 2 cups sugar
  • 1 cup vegetable oil
  • shredded zucchini
  • 1 tablespoon vanilla

and mix until well blended.

Sift:

  • 3 cups all purpose flour
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder

Add sifted ingredients to mixture and stir until thoroughly mixed.

Add nuts and mix until well blended.

Pour into two greased loaf pans and bake at 350° for 1 hour or until a cake tester comes out clean.

Remove from pans and cool on wire racks.

If you like you can add raisens or chopped dates to this recipe. You can also pour this mixture into a greased bundt pan and bake as directed. When removed to a wire rack you can then sprinkle with powdered sugar.

Again -- Nunny says -- "Try it -- You'll like it!"


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