Wednesday, February 22, 2012

Recipe: Zucchini Bread

My mom has been making this bread for as long as I can remember, since we have always had plenty of zucchini. 
It is moist, soft and delicious. I definitely recommend trying- especially when you have so much zucchini that you don't know what to do with it all. Grate them and freeze them so you can make this in the Winter, too.

Zucchini Bread
3 eggs
1 cup oil (or applesauce)
2 cups sugar
2 cups zucchini (un-peeled, grated)
3 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 tablespoons cinnamon
1/2 cup nuts (optional)
1/2 cup raisins (optional)

Beat eggs. Add oil, sugar, zucchini and vanilla and mix. Add dry ingredients and mix again. Pour into 2 large, 3 small, or 6 mini loaf pans. Bake at 350 degrees for 50 minutes.

"Much happiness is overlooked because it doesn't cost anything."


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