Shirley's Zucchini Bread Recipe

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Shirley's Zucchini Bread

Brenda Young

By
@bymsposterchild

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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Comments:

Serves:

Makes 2 loaves

Prep:

30 Min

Cook:

1 Hr 15 Min

Ingredients

2 c
sugar
3 c
flour
1 tsp
each: salt, cinnamon, baking powder and baking soda
1 c
vegetable oil
3 large
eggs
2 tsp
vanilla
3 c
grated, raw zucchini
3/4 to 1 c
any or all: raisins, coconut, chopped pecans or walnuts

Directions Step-By-Step

1
Combine and mix well:
2 cups sugar
3 cups flour
1 teaspoon each: Salt, cinnamon, baking powder and baking soda.
2
Add:
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla.
Blend.
3
Add:
3 cups grated zucchini.
3/4 to 1 cup each or all: Raisins, coconut, chopped pecans or walnuts.
4
Preheat 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.

About this Recipe

Course/Dish: Sweet Breads