Friday, August 26, 2011



Zucchini grow in profusion this time of year and they are so
good in a loaf.


4 eggs
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 tsp. vanilla

Beat eggs until frothy.  Add sugars, oil and vanilla and continue
beating until mixture is thick and creamy.

3 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt

Combine dry ingredients and add to egg mixture; beat well.

2 ½ cups raw zucchini, peeled and shredded
1 cup coarsely chopped nuts

Fold zucchini and nuts into batter.
Pour into two greased and floured 9 x 5 - inch loaf pans or
three 8 x 4 - inch loaf pans.
Or line pans with parchment paper.
Bake in preheated 350° oven for 45 to 50 minutes until wooden
pick inserted in center comes out clean.
Cool for 10 minutes.  Loosen sides of loaves; remove from pans.
Cool completely before slicing.


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