Wednesday, July 8, 2009

Zucchini Bread

This recipe was passed on to me by my wonderful mother-in-law who knew this was one of my favorite breads and has made it for me often. It's delicious and just spicy enough and perfectly moist. I hope you enjoy it as much as I do.

Zucchini Bread

3 eggs
2 cups sugar
2 cups shredded zucchini (you can freeze shredded zucchini and save for later today!)
1 cup cooking oil
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 cup chopped nuts (optional, I leave out)

Preheat oven to 350.
Grease 2 loaf pans.
In large bowl, beat eggs until foamy.
Stir in sugar, zucchini, oil and vanilla.
In separate mixing bowl, combine remaining dry ingredients with a wisk.
Add dry mixture slowly into wet ingredients until thoroughly incorporated.
Pour batter into greased pans.
Bake 60 minutes.
Cool in pans then turn out to serve.

Loaves can be frozen.

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