RICH ZUCCHINI BREAD

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Contributed by Annette Ashton
  • 3 eggs
  • 1 cup oil (see note at the end of recipe)
  • 2 cups sugar
  • 3 tsp. vanilla extract
  • 2 cups raw zucchini, shredded
  • 3 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1 cup chopped nuts (optional)
Mix eggs, oil, sugar, and vanilla. Add zucchini. Mix flour and other dry ingredients and add to mixture. Add nuts. 

Pour into two greased and floured loaf pans. Bake at 350° for about an hour. (Experiment with your oven, but I usually do 350° for 25 minutes, then turn down to 325° and let cook another 20 minutes) Let cool 10 minutes before removing from pan.

Makes 2 loaves.

Annette's Note: I often substitute 1/2 cup applesauce for 1/2 cup of oil. This cuts fat and also makes it moister.

 

 

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