Zucchini Bread Recipe

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ZUCCHINI BREAD

Fran Weatherly

By
@GrandmaFran

This recipe is delicious and close to my heart. My next door neighbor gave this recipe to me a long time ago. We've been neighbors for 40 years and she is now 91 years of age. Her parents came over from Italy, separately, through Ellis Island. She Father saw her Mother in San Francisco and thought she was the most beautiful woman her Dad had ever seen. He asked around and found out she had taken a bus to Merced, CA, as she had some family awaiting her arrival. Her Father took off to Merced, found his beautiful lady and won her heart. They married and had 9 children. My neighbor was #2. They were poor, but all the children never knew it. They had a lot of good meals from "Mama's" vegetable garden. She made everything taste good.


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Rating:

Comments:

Serves:

10-12 slices

Prep:

20 Min

Cook:

1 Hr

Ingredients

3
eggs
1 c
oil
2 c
sugar
2 c
medium zucchini, (unpeeled), grated ~ this is what food processors were made for
2 c
flour
1/4 tsp
baking powder
2 tsp
baking soda
1 tsp
salt
2 tsp
cinnamon
2 tsp
pure vanilla extract
1 c
chopped walnuts, (optional)

Directions Step-By-Step

1
PREHEAT OVEN to 350 degrees.
Mix eggs, oil, sugar, zucchini and vanilla.
Mix flour, baking powder and sosa, salt& cinnamon.
Combine ingredients and MIX WELL. Pour in two 5 x 9" loaf pans, greased & floured or sprayed with PAM.
Bake for one hour at 350 degrees.
Spread with cream cheese, if desired.
2
NOTE: I grate the zucchini during zucchini season and freeze. When thawed for baking the breads the liquid separates from the solid. Stir them together as the breads need both. Measure as usual. I drained the liquid one time and my bread was dry.

About this Recipe