Garden Fresh Zucchini Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 48 |
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I got this recipe with a food processor many years ago and have been using it ever since. However, I've just reviewed 7 pages of zucchini bread recipes, and didn't find one with the same ratio of standard ingredients. I love the flavor and texture, and decided to post here for future reference. Ingredients:
1 cup walnuts |
1 medium zucchini (should produce 1 1/2 cups when shredded) |
1/2 cup vegetable oil |
1 cup sugar |
2 eggs |
2 teaspoons vanilla |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1 1/2 cups all-purpose flour |
Directions:
1. Preheat oven to 350°F Grease and flour a 9 X 5 loaf pan.
2. Chop or slice walnuts (I use the food processor slicer blade) and set aside.
3. Shred zucchini and set aside.
4. In a food processor bowl (with knife blade), or mixer bowl, add oil, sugar, eggs, vanilla, baking soda, cinnamon, salt, and baking powder. Process or mix until just blended.
5. Add flour to the bowl. Process or mix just until incorporated into the batter.
6. Add zucchini and walnuts, and stir by hand just until they're mixed in . Pour batter into the loaf pan and bake until the loaf tests done, about 1 1/4 hours.
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