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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a very moist bread. Friends bring me zucchini that are too large cause they know I make bread and they will end up with a loaf as a TY! The recipe is from Old PIONEER Recipes by Bear Wallow Books. I hope you enjoy. By the way I don't know prep time cause I've never timed myself. Ingredients:
3 eggs, well beaten |
2 cups sugar |
1 cup salad oil |
1 teaspoon vanilla |
2 cups grated raw zucchini, drained |
2 cups sifted flour |
1 tablespoon cinnamon |
1/2 teaspoon allspice |
2 teaspoons baking soda |
1 teaspoon salt |
1/4 teaspoon baking powder |
1 cup chopped nuts (optional) |
Directions:
1. Combine beaten eggs, sugar, oil and vanilla.
2. Beat mixture throughly.
3. Stir in grated zucchini.
4. In separate bowl combine remaining ingredients, except nuts.
5. Stir dry ingredients into zucchini mixture.
6. Stir in nuts.
7. Pour into 2 well greased 9x5-inch loaf pan.
8. Bake in 350°F oven for 60 minutes.
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