Zucchini Bread

Courtesy of Lois MacFee

Ingredients

  • 3 eggs
  • 1 cup oil
  • 2 cups zucchini, grated
  • 3 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 3 teaspoons cinnamon
  • ¼ teaspoon baking powder
  • 2 cups sugar
  • raisins and/or nuts (optional)
 

Directions

Beat eggs until foamy. Add oil, sugar, zucchini, and vanilla. Mix well. Add dry ingredients and stir until moistened.

Bake in 2 well-greased loaf pans at 325 degrees F for 1 hour and 10 minutes.

NOTE: When zucchini is in season, blend ½ cup water into squash pieces in a blender. Blend until liquefied, then freeze in 2 cup portions for use later.

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