ZUCCHINI Bread
Prep. Time: 15 minutes
Bake Time: 50-60 minutes
Yield: 2 loafs
Bake Time: 50-60 minutes
Yield: 2 loafs
Ingredients
3 cups of zucchini (about three medium zucchinis) 1 teaspoon of salt
1 2/3 of sugar 1 teaspoon of ground cinnamon
2/3 cups of vegetable oil 1/2 teaspoon of ground cloves
2 teaspoons of vanilla 1/2 teaspoon baking powder
4 eggs 1/2 cups of coarsely chopped nuts (walnuts work well)
3 cups of all-purpose or whole wheat flour 2 teaspoons of baking soda
1 2/3 of sugar 1 teaspoon of ground cinnamon
2/3 cups of vegetable oil 1/2 teaspoon of ground cloves
2 teaspoons of vanilla 1/2 teaspoon baking powder
4 eggs 1/2 cups of coarsely chopped nuts (walnuts work well)
3 cups of all-purpose or whole wheat flour 2 teaspoons of baking soda
- Heat your oven to 350°.
- Grease only the bottoms of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3.
- Mix the zucchini, oil, sugar, vanilla and eggs in a large bowl. Then stir in the remaining ingredients.
- Pour into the two pans and bake for 50-60 minutes. (you can also test by inserting a wooded pick. if it comes out clean then your loaf is ready!) Cool for ten minutes.
- Loosen the sides of the loaves and remove from pans. You can either store in the refrigerator for up to 10 days or tightly wrapped at room temperature for 4 days. Enjoy!
*Surprisingly this tastes very good with peanut butter.