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Zucchini Bread
3 C flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 C vegetable oil
1-1/2 C sugar
3 tsp. vanilla
2 C zucchini, grated
1 C walnuts, chopped
Preheat oven to 325-degrees F. Grease and flour two loaf pans. Sift flour, salt, baking powder, soda and cinnamon in a bowl. In another bowl, beat together eggs, oil, vanilla and sugar. Add dry ingredients to moist ingredients; mix well. Stir in the grated zucchini and nuts; pour batter into prepared pans. Bake for about forty minutes to one hour, or until tester inserted in center comes out clean. Cool in pan on rack for twenty minutes. Remove bread from pan. Allow to cool before slicing and serving.
Recipe featured in Food Fare's Community Garden Cookbook.
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