Shirley's Zucchini Bread

Name: Shirley's Zucchini Bread
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Makes 2 loaves
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

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By Brenda Young
@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!

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

Makes 2 loaves

Prep:

30 Min

Cook:

1 Hr 15 Min

Ingredients

Add to Grocery List

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

How to Make Shirley's Zucchini Bread

Step-by-Step

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