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Zucchini Bread

southern.chef's picture
<p><a href="http://www.flickr.com/photos/29820142@N08/5824478643/">Image Credit</a></p>
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Pecans 3⁄4 Cup (12 tbs), finley chopped
  Eggs 3
  Sugar 2 Cup (32 tbs)
  Vegetable oil 1 Cup (16 tbs)
  Vanilla extract 2 Teaspoon
  Zucchini 2 Cup (32 tbs), shredded
Directions

Combine dry ingredients and pecans, set aside.
Beat eggs lightly in a large mixing bowl, add sugar, oil, and vanilla, beat until creamy.
Stir in zucchini.
Add dry ingredients, stirring only until dry ingredients are moistened.
Spoon batter into 2 well-greased and floured loaf pans.
Bake at 350°F for 1 hour or until done.
Cool 10 minutes in pans, turn out on rack, and allow bread to cool completely.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Party
Servings: 
2

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