shirley's zucchini bread

Name: Shirley's Zucchini Bread
Prep time: 30 min
Cook time: 1 h 15 min
Ingredients: 2 cup(s) sugar; 3 cup(s) flour; 1 teaspoon(s) each: salt, cinnamon, baking powder and baking soda; 1 cup(s) vegetable oil; 3 large eggs; 2 teaspoon(s) vanilla; 3 cup(s) grated, raw zucchini; 3/4 to 1 cup(s) any or all: raisins, coconut, chopped pecans or walnuts

(1 RATING)

44 Pinches

Brenda Young

Albany, NY

Updated on Jun 8, 2013

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!

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prep time 30 Min

cook time 1 Hr 15 Min

method ---

yield Makes 2 loaves

Ingredients

2 cups sugar
3 cups flour
1 teaspoon each: salt, cinnamon, baking powder and baking soda
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla
3 cups grated, raw zucchini
3/4 to 1 cups any or all: raisins, coconut, chopped pecans or walnuts

How To Make shirley's zucchini bread

Step 1

Combine and mix well: 2 cups sugar 3 cups flour 1 teaspoon each: Salt, cinnamon, baking powder and baking soda.

Step 2

Add: 1 cup vegetable oil 3 large eggs 2 teaspoons vanilla. Blend.
Step 3

Add: 3 cups grated zucchini. 3/4 to 1 cup each or all: Raisins, coconut, chopped pecans or walnuts.
Step 4

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.
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