Friday, June 22, 2012

Zucchini Bread

This is a super-easy recipe that has things I generally keep on hand. When I used to take this to work, everyone raved. It freezes well—wrap in plastic wrap tightly and then wrap with foil.

1 cup oil (or ½ cup oil, ½ cup applesauce)
2 cups grated zucchini (unpeeled)
3 eggs
2 cups sugar
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 cup chopped nuts (I use 1 1/3 cups walnut pieces)

Stir everything together. Do not beat (I just use a whisk). Spoon into 2 prepared loaf pans. Bake at 325 for 1 hour or until done. My recipe says 1 ½ hours but I don’t usually bake it much longer than an hour. I start checking it after 45 minutes and then check every 10 minutes. Let cool 10-20 minutes and turn loaves out of pans. Allow to cool on cooling racks.

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