By request: A delicious, easy zucchini bread recipe given to me by my sister-in-law (from a friend of hers) that even my vegetable fearing son Ripley loves. What a review!!
2 greased loaf pans
Preheat oven to 325 degrees
Beat:
3 eggs
2 C sugar
2 t vanilla
1 C oil (I use canola)
2 C grated zucchini
Sift:
3 C flour
1 t salt
1 t baking soda
1/2 t baking powder
3 t cinnamon
1/2 C chopped walnuts or pecans (if desired)
Mix the top list with the bottom list gently until blended with a wooden spoon for a tender crumb.
Bake at 325 degrees for 55 minutes - 1 hour, until a toothpick comes out clean and/or the bread begins to pull away from the sides of the pan. Set on a cooling rack in the pans for 10 minutes, then turn the bread onto the cooling racks. Yum!! Eat with butter or strawberry jam! Delish!
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4 comments:
FYI - this makes 2 loaves.
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