Return to Content

Zucchini Bread

by in Sep 1997

Yield: Makes 2 loaves.

Ingredients:

  • 3 eggs
  • 1 cup corn or safflower oil
  • 2 cups sugar
  • 2 cups grated zucchini
  • 2-1/2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons cinnamon
  • 1/2 cup chopped walnuts

Instructions:

Beat eggs until light. Add next four ingredients, mix, and set aside. Mix dry ingredients, combine with the wet, and stir in the nuts. Bake in two well-greased loaf pans at 325 degrees F for 50 to 60 minutes. Cool pans on racks.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order