Updated Sunday, August 4th, 2013
Yield: 2 loaves
Not only does this recipe for old-fashioned zucchini bread freeze well, it also makes a great breakfast or quick snack.
Preheat oven to 350 degrees F. Grease two 9x5x3-inch loaf pans. In a large bowl, beat the eggs until light and fluffy. Add the sugar, oil, zucchini, and vanilla extract, and mix lightly but until well blended.
In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon, and mix well. Stir the flour mixture into the egg-zucchini mixture, stirring until well blended. Fold in the nuts.
Divide the batter evenly between the two pans and bake for 1 hour, or until a knife or toothpick inserted in the middle of one of the loaves comes out clean.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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