Yes, I know. . .
everyone has a Zucchini bread recipe.
However, I am going to post mine anyways.
Zucchini season is upon us. If you have a garden and you are growing Zucchini, then you probably have many zucchini about right now.
This is great recipe to use up a couple of them.
This is a tried and true recipe that I got from my mom. I love it, and I have not tasted a better one out there.
everyone has a Zucchini bread recipe.
However, I am going to post mine anyways.
Zucchini season is upon us. If you have a garden and you are growing Zucchini, then you probably have many zucchini about right now.
This is great recipe to use up a couple of them.
This is a tried and true recipe that I got from my mom. I love it, and I have not tasted a better one out there.
Rich Zucchini Bread
-3 eggs
-1 cup oil
-2 1/2 cups sugar
-3 tsp. vanilla
-1 tsp. salt
-1 tsp. baking soda
-1/4 tsp baking powder
-1 1/2 tsp. cinnamon
-3 cups flour
-2 cups grated unpeeled raw zucchini
Make:
1. Combine eggs, oil, sugar and vanilla. Beat throughly.
2. Add all dry ingredients, sifted. Beat until all mixed in.
3. Stir in Zucchini.
4. Bake in 2 loaf pans or a 10 cup Bundt cake pan (grease the pan you choose to use).
5. Bake at 325 degrees for 60-70 minutes.
Enjoy!
-1 cup oil
-2 1/2 cups sugar
-3 tsp. vanilla
-1 tsp. salt
-1 tsp. baking soda
-1/4 tsp baking powder
-1 1/2 tsp. cinnamon
-3 cups flour
-2 cups grated unpeeled raw zucchini
Make:
1. Combine eggs, oil, sugar and vanilla. Beat throughly.
2. Add all dry ingredients, sifted. Beat until all mixed in.
3. Stir in Zucchini.
4. Bake in 2 loaf pans or a 10 cup Bundt cake pan (grease the pan you choose to use).
5. Bake at 325 degrees for 60-70 minutes.
Enjoy!
1 comment:
Jessica,
Loved this bread, can't wait to try out the recipe.
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