Zucchini Bread
From krumkake 15 years ago
- 42 minutes to make
- Serves 12
A friend from all the way back in high school (thanks, Candy!) gave me this recipe back in the ‘70’s. It remains my favorite recipe for any zucchini caught hanging around the kitchen. NOTE zucchini bread is in the back left of this picture - sorry I didn't get a closer picture! Read more That's kringler on the round tray, with buttered and sugared sliced lefse in the center of the ring, and poppyseed bread in the back right...kinda hard to make out the chocolate bread inbetween the poppyseed and zucchini breads! See less
Ingredients
- 3 eggs, beaten shopping list
- 1 cup vegetable oil shopping list
- 2 cups sugar (I prefer to use 1 cup white and 1 cup brown) shopping list
- 2 cups peeled, grated zucchini (I remove the seeds in the center before grating so I am using the flesh only) shopping list
- 2 teaspoons vanilla extract shopping list
- 3 cups flour shopping list
- 1 teaspoon baking soda shopping list
- ½ teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon cinnamon shopping list
- 1 cup chopped nuts, if desired shopping list
- brown sugar, for topping shopping list
How to make it
- In a large bowl, beat together eggs, oil and sugar; stir in zucchini and extract.
- Add remaining ingredients; blend well.
- Pour into 2 greased medium loaf pans (or 3 small).
- Sprinkle some brown sugar over top of batter.
- Bake at 325 degrees for 35 to 50 minutes, depending on size of pans.
- NOTE: For some "special" french toast, dip slices of zucchini bread in a mixture of a couple eggs mixed with a little milk, a dash of sugar and cinnamon, and fry in a little butter for "Zucchini French Toast"...serve with just a drizzle of maple syrup or dust with some powdered sugar. This is GOOD!
juels
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" It was excellent "