ZUCCHINI BREAD

Gail Ronches

By
@GRANNYGAIL547

IT IS A VERY MOIST LOAF. IT DOES NOT STAY LONG AROUND IN MY HOUSE.

I TRY TO MAKE A DOUBLE RECIPE WHEN I DO MAKE THIS. IT IS GOOD WITH SOFT CREAM CHEESE OR LIGHTLY TOASTED WITH BUTTER.

KIDS DON'T EVEN KNOW THAT THEY ARE EATING ZUCCHINI.


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Comments:

Serves:

DEPENDS ON HOW THICK YOU SLICE IT.

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3
eggs
1 c
oil
1 tsp
vanilla
2 c
shredded zucchini - do not peel
1 1/2 tsp
baking soda
1 tsp
cinnamon
1/4 tsp
baking powder
1 tsp
salt
1 c
chopped walnuts
2 c
sugar
2 c
flour

Directions Step-By-Step

1
MIX ALL INGREDIENTS IN A LARGE BOWL. YOU CAN YOU A ELECTRIC MIXER OR YOUR KITCHEN AID.
2
SPRAY (2) LOAF PANS WITH PAM OR SOMETHING LIKE THAT. BAKE (1) HOUR @350* BUT CHECK AFTER 40-45 MINUTES. IF USING DARK COATED PANS I FIND THAT YOU NEED TO CHECK IT AFTER 40 MINUTES.
3
I CHECK IT TO SEE IF IT'S DONE JUST LIKE A REGULAR CAKE. LET IT COOL BEFORE SLICING. I SOMETIMES SPRINKLE POWDERED SUGAR LIGHTLY ON TOP TO DECORATE IT. IF YOU REALLY DON'T LIKE SWEET THINGS OR YOU NEED TO WATCH YOUR SUGAR INTAKE, YOU CAN CUT DOWN ON THE SUGAR.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #Great, #light, #DESERT