Recipe

Zucchini Bread Recipe

	Denisehorne / All my dishes 2 years, 2 months ago When you have too much zucchini, this is a great way to use it up. It freezes great. You can also put this in a 9x12 or 9x13 pan for bars. Yummy. Prep:20m Cook:60m Servings:12	Denisehorne
	easy cheap

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Fans

rottman

coffeebean

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Ingredients

3 beaten eggs

1 cup oil

2 cups sugar

2 cups grated raw zucchini (do not squeeze out)

3 tsp. vanilla

3 cups flour

1 tsp. salt

1 tsp. baking soda

¼ tsp. baking powder

3 tsp. cinnamon

(Denise’s added ingredient is a few shakes of ground cloves)

Optional: (any or all)

½ cup nuts

½ cup raisins

½ cup dates

Directions

Pre-heat oven to 325 degrees.

In a large bowl, beat eggs.

Add oil, sugar, zucchini and vanilla and mix lightly with a large spoon, but well.

Add dry ingredients and mix gently (don’t use a mixer).

You can use a 9 x 12 (or) 9 x 13 pan and bake for about 45 minutes or you can use 2 loaf pans and bake for about 1 hour.

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Comments

jo_jo_ba 2 years, 2 months ago said:
I love making this with figs and cloves!! They freeze well too, so they're even good on the Christmas trays!

The only change I make is to sub in applesauce for 3/4 the oil and I use 1/2 whole wheat flour... but that's just my insane health-nut nature kicking in!

krumkake 2 years, 2 months ago said:
Zucchini really makes this bread/cake/bar very moist and dense - I love the texture and the taste. Definitely a good way to use up some zucchini!

rottman 1 year, 1 month ago said:
I've got two loaves in the oven as I type. Great recipe.

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