Moist Zucchini Bread By Sharon Recipe

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Moist Zucchini Bread by Sharon

Sharon Colyer

By
@Cmom02

This recipe came from a co-worker of my sister's. A bunch of the employees decided to make a cookbook together. So, this came from the R.L.White Co., Inc., cookbook called 'Favorite Recipes' by the employees. The originator of this recipe was Amy Schneider. Tweaking to add changes. Sometimes, I make half of the sugar changed to brown sugar. This will make the bread darker.


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Comments:

Serves:

8

Prep:

45 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3
eggs
2
cups sugar or 1 cup regular sugar and 1 cup brown sugar
1 c
oil
3 c
flour
1/2 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
3 tsp
cinnamon
1/2 c
nuts (optional)
1/2 c
coconut (optional)
2 to 3 c
grated zucchini (i do not squeeze out zucchini, so it is very moist.)
3 tsp
vanilla

Directions Step-By-Step

1
Mix and beat first three ingredients well.
2
Sift dry ingredients together and add to first mixture.
3
Stir in zucchini, nuts, coconut and vanilla.
4
Grease and flour two loaf pans. Bake at 325 degrees for 1 hour. Turn out of pans when taken from oven.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American