Zucchini Bread

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Zucchini Bread - Threaded TogetherIt is summer time and the living zucchini is easy cheap!  Do you have an abundance of zucchini from your garden, from a neighbor’s garden, from your local farmer’s market (we love the Palafox Market in downtown Pensacola), or like me, picked up a couple of pounds while grocery shopping the other night because it was about as cheap as we’re going to see it all year … This rich, moist recipe came from another student wife when we were living in married student housing at Oregon State University in 1978  and has become a perennial summer family favorite.

 

Zucchini Bread
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Ingredients
  1. 3 eggs
  2. 1 cup oil (I use canola)
  3. 2 cups grated zucchini (skins on)
  4. 2 cups brown sugar
  5. 3 cups all purpose flour
  6. 1 teaspoon salt
  7. 1 teaspoon soda
  8. 1 teaspoon baking powder
  9. 3 teaspoon ground cinnamon
  10. 3 teaspoon vanilla
Instructions
  1. Beat eggs. Add oil, sugar, zucchini and vanilla. Mix well. Add dry ingredients. Mix until all combined, but still lumpy.  Lightly grease pans (try to use pans that are the same size so that they will finish baking at the same time). Bake 60 minutes at 325°, or until a pick inserted comes out clean.  Makes two 8 or 9” loaves. Also makes great mini-loaves and muffins.
Threaded Together http://threadedtogether.com/

2 Responses

  1. […] big zucchini … I already have some yellow squash in the fridge, so just might have to make some zucchini bread later this […]

  2. Missy Flickinger
    | Reply

    My son called me up the other day at work and said “mom if I bring home some zucchini will you make me some zucchini bread?” Of course I said yes I would. I just made your recipe and popped it in the oven. Since it made two loaves, I did one just as written but I mixed sliced strawberries into the other loaf. Hope they taste as good as they smell. Thank you

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