Easy, and very quick to make. Be sure to get your oven up to temperature before you place your loaves in the oven.
If you grow your own zucchinis, this is a delicious way to use those "giant" zucchinis that are too large for normal use .... just substitute one really large squash for the 3 medium sized zucchinis.
Zucchini Bread Recipes
Zucchini Bread
3
medium zucchinis
3
eggs
2 cups
sugar
1 cup
vegetable oil
1 Tbs
vanilla
3 cups
flour
1/2 tsp
salt
1 tsp
baking soda
1/4 tsp
Feather weight baking powder
2 tsp
cinnamon
2 tsp
nutmeg
optional
1 cup
chopped nuts
1
Pre heat oven to 350*.
2
Wash and trim the ends from the zucchinis, then grate with a medium grater. Set aside.
3
In a medium bowl, beat the eggs until light and foamy with an electric mixer. Add the sugar, oil, grated zucchini and vanilla. Mix well.
4
Combine the flour, salt, baking soda, baking powder and spices. Add the combined dry ingredients to the wet ingredients stirring just until all is moistened. Fold in the nuts, if using.
5
Spray two loaf pans with non stick spray and divide the batter between the two pans.Bake in the preheated oven for 55-60 minutes. Test for doneness with a toothpick or cake tester; when inserted into the center it should come out fairly dry.
Servings: 24
Yield: 2 loaves
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
The following ingredients were not linked to the ingredient database and were not included in the nutrition information:
for adding the freshly grated nutmeg to this zucchini recipe.
