Zucchini Bread

from Gourmet, June, 1974 Contibuted by Mrs. E. C. Hobbit, Modesto, California

3 eggs
2 cups sugar
1 cup vegetable oil
1 tablespoon vanilla
2 cups loosely packed coarsely grated zucchini
2 cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts

In a bowl beat 3 eggs until they are frothy, beat in 2 cups sugar, 1 cup vegetable oil, and 1 tablespoon vanilla, and beat the mixture until it is thick and lemon colored. Stir in 2 cups loosely packed coarsely grated zucchini and 2 cups flour sifted with 1 tablespoon cinnamon, 2 teaspoons baking soda, 1 teaspoon salt, and 1/4 teaspoon baking powder. Fold in 1 cup chopped walnuts. Pour the mixture into 2 oiled and floured loaf pans, 8 by 4 1/2 by 3 inches, and bake the loaves in a preheated moderate oven (350 degrees F.) for 1 hour, or until a cake tester inserted in the center comes out clean. Let the loaves cool in the pans for 10 minutes. Invert the loaves onto a rack and let them cool completely.

Comment: A good way to use large zucchinis.

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