Old-Fashioned Zucchini Bread
By Yankee Magazine|Aug 04 2013|
zucchini bread
Photo Credit:Not only does this recipe for old-fashioned zucchini bread freeze well, it also makes a great breakfast or quick snack.
Yield
2 loaves
Ingredients
3 eggs
2 cups sugar
1 cup vegetable oil
2 cups unpeeled, coarsely grated zucchini
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 cup coarsely chopped walnuts
Instructions
Preheat oven to 350 degrees F. Grease two 9x5x3-inch loaf pans. In a large bowl, beat the eggs until light and fluffy. Add the sugar, oil, zucchini, and vanilla extract, and mix lightly but until well blended.
In a separate bowl, combine the flour, salt, baking powder, baking soda, and cinnamon, and mix well. Stir the flour mixture into the egg-zucchini mixture, stirring until well blended. Fold in the nuts.
Divide the batter evenly between the two pans and bake for 1 hour, or until a knife or toothpick inserted in the middle of one of the zucchini bread loaves comes out clean.
I searched all over for an old family recipe and was unable to find it … this one turned out even better than that old tried and true recipe I had lost; this will become the new family recipe!
Yummy…Easy…what else is there? Try it! From Reno, NV
Wonderful — Great way to get the kids to eat zucchini. Easy and everyone loved it!!
This recipe conjures up the flavors of the “Tried & True” Zucchini Loaves.
Increase sugar by 1/4-cup, add 2-Tablespoons Molasses, and 1/2-Teaspoon Ground Cloves to improve the tastes which modern palates crave.