Zucchini Bread

I enjoy gardening.  There’s nothing more satisfying than planting a seed in the ground, watching it grow and picking the veggies to use in your recipe.  I especially like making Zucchini bread.  This is a nice moist recipe and I have gotten many compliments.  I have frozen this bread.  I wrap in plastic wrap then aluminum foil, after the bread is COMPLETELY cool.  This is an important step.  The bread must be cool before you wrap it for freezing. Enjoy!!

ZUCCHINI BREAD

INGREDIENTS:

3 cups shredded zucchini

1 2/3 cup granulated sugar

2/3 cup vegetable oil

2   teaspoons vanilla

4  eggs

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon all-spice

1/2 teaspoon baking powder

DIRECTIONS:

  • Heat oven to 350°F.
  • Grease bottoms only of 2 (8×4-inch) loaf pans with cooking spray.
  • In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients.  Divide batter evenly between 8-inch pans
  • Bake 8-inch loaves 50 to 60 minutes ,or until toothpick inserted in center comes out clean. Cool in pans on cooling rack 10 minutes.
  • Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack.
  • Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tips:  you can add ½ cup chopped nuts and or ½ cup raisins.  I have also added 1/2 cup milk chocolate chips and it was delicious.

 

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