Sunday, March 23, 2008

Zucchini Bread

3 eggs
2 cups zucchini – peeled and grated
3/4 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
3 cups flour
¼ teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped nuts

Beat eggs until light and fluffy. Stir in zucchini, oil, sugar and vanilla. In a separate bowl, mix all dry ingredients. Stir zucchini mixture into dry ingredients. Pour into 2 greased and floured loaf tins. Bake at 325° for 1 hour 10 minutes. Remove immediately from pan.

1 comment:

Mr. Koshchei said...

Our neighbor Paul across the way spotted us a large zucchini from his garden, and Sam baked up a couple of loaves yesterday (with a lot of zucchini left over!) and noted that 3/4 of a cup of oil made for a better loaf texture than the 1 cup the recipe called for, so I've edited the recipe accordingly.