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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Mix and beat first three ingredients well.

2Sift dry ingredients together and add to first mixture.

3Stir in zucchini, nuts, coconut and vanilla.

4Grease 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