Betty demonstrates how to make Zucchini Bread. This is a moist, flavorful bread that is healthier than many breads. It has a delicious cinnamon flavor.
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Grated zucchini||3 Cup (48 tbs)|
|Vanilla extract||2 Teaspoon|
|Baking powder||1/4 Teaspoon|
|Baking soda||1 Teaspoon|
|Ground cinnamon||3 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Cooking oil spray||3 Dash|
In a large mixing bowl, beat eggs with an electric mixer on medium speed until light and frothy.
Add sugar and beat until creamy. Stir in vegetable oil, zucchini, and vanilla.
In a medium-sized bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
Add flour mixture to egg mixture and stir until combined. Stir in chopped pecans, if desired.
Divide batter evenly between 2 standard-sized loaf pans (9x5x3) that have been sprayed with cooking oil spray.
Bake at 325 degrees (F) for about 45 minutes, or until cake tester inserted in the middle comes out clean.
Cool in pans on cooling racks for about 5 minutes.
Remove from pans and place on nice serving plates to cool completely.
Slice and serve with some softened butter while warm.