Sunday, September 20, 2009

Zucchini Bread

Zucchini Bread

From Gooseberry Patch Harvest Kitchen

3 eggs, beaten
1 cup oil
2 cups sugar
2 cups zucchini, grated
1 TBS vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 cups chopped pecans

Mix together eggs, oil, sugar, and zucchini; add vanilla. In a separate large bowl, combine remaining ingredients except nuts. Add to zucchini mixture; stir in nuts. Pour batter into 2 lightly greased 8-inch by 4-inch loaf pans. (I only have 9x3 loaf pans, so I used those.) Bake at 325 degrees for one hour. Makes 2 loaves.

This bread came out incredibly moist and delicious. It's pretty sweet as far as zucchini bread goes, and could probably stand to have 1/2 cup of sugar omitted if you wanted it a little less sweet. I froze one loaf to enjoy in the future. My favorite way to eat zucchini bread is with cream cheese spread on top!

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