shirley's zucchini bread
(1 rating)
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This is my mother's recipe for zucchini bread. It is moist and wonderful. Everyone who tries it loves it. It's a great way to use those baseball bat sized zucchini's that are hidden in your garden!
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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
1 Hr 15 Min
Ingredients For shirley's zucchini bread
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2 csugar
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3 cflour
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1 tspeach: salt, cinnamon, baking powder and baking soda
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1 cvegetable oil
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3 lgeggs
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2 tspvanilla
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3 cgrated, raw zucchini
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3/4 to 1 cany or all: raisins, coconut, chopped pecans or walnuts
How To Make shirley's zucchini bread
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1Combine and mix well: 2 cups sugar 3 cups flour 1 teaspoon each: Salt, cinnamon, baking powder and baking soda.
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2Add: 1 cup vegetable oil 3 large eggs 2 teaspoons vanilla. Blend.
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3Add: 3 cups grated zucchini. 3/4 to 1 cup each or all: Raisins, coconut, chopped pecans or walnuts.
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4Preheat oven to 350. Grease and flour two loaf pans. Divide between the two loan pans and bake for one hour. Use toothpick to check for doneness. Start checking at 1 hour. When done, let stand for 15 minutes and remove from pans. Cool on racks.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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