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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is the classic zucchini bread recipe that we have made for the past 40 years. It is moist and spicy and freezes well. Ingredients:
3 eggs |
1 cup oil |
2 cups sugar |
3 teaspoons vanilla |
2 cups zucchini ; grated (unpeeled, remove seeds if using giant zukes) |
3 cups flour |
1/4 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
3 teaspoons cinnamon |
1 cup walnuts ; chopped |
Directions:
1. Combine eggs, oil, sugar and vanilla.
2. Stir in zucchini.
3. Add dry ingredients and stir to combine.
4. Fold in walnuts.
5. Pour batter into two greased and floured 9 x 5-inch loaf pans.
6. Bake at 325 degrees for about 1 hour or until done.
7. Cool in pan 10 minutes, then turn out onto rack to cool completely.
8. Makes 2 loaves.
9. Slices better the next day.
10. Store tightly wrapped.
11. NOTES : During the summer when zucchini is plentiful, freeze the freshly grated zucchini in heavy duty freezer bags in 2 cup amounts. To have fresh zucchini bread during the winter, simply thaw a bag of zucchini, squeeze out the excess water and proceed with the recipe.
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