Old-Fashioned Zucchini Bread
Not only does this recipe for old-fashioned zucchini bread freeze well, it also makes a great breakfast or quick snack.
Yield: 2 loaves
- 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
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.