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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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A YUMMY way to use up all that zuchinni that your garden is over flowing with. This recipe came from an old church cookbook. This bread also freezes well. Ingredients:
1/2 cup butter |
1/2 cup oil |
2 cups zucchini, finely grated |
2 eggs |
1 3/4 cups sugar |
1/2 cup milk |
1 teaspoon vanilla extract |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon cinnamon |
2 1/2 cups flour |
4 tablespoons cocoa powder (optional if you want to make it chocolate) |
Directions:
1. Preheat Oven to 325.
2. Spray 2 loaf pans.
3. Combine Wet ingredients in a large mixing bowl.
4. Add Dry ingredients mixing well to incoporate all.
5. Pour into prepared loaf pans.
6. Bake for 40-45 minutes or until done in the middle when checked with toothpick.
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