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Zucchini Bread

Ingredients
  Eggs 2 Medium
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Grated peeled zucchini 1 1⁄3 Cup (21.33 tbs)
  Vanilla 2 Cup (32 tbs)
  Flour 2 Cup (32 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Cinnamon 2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
Directions

With electric mixer, beat eggs until light and foamy.
Add oil, sugar, grated zucchini and vanilla; mix well.
Stir dry ingredients together and add to zucchini mixture; mix well.
Pour into greased and floured bread 'n cake bake pan; cover.
Place in crock pot.
Cover and bake on high setting for 3 to 4 hours or until bread tests done with a wooden pick.
Do not check or remove cover until last hour of baking.
Remove pan and uncover.
Let stand 5 minutes.
Unmold on cake rack.
To store, wrap in aluminum foil and refrigerate.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot
Dish: 
Bread
Ingredient: 
Zucchini

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