moist zucchini bread by sharon

★★★★★ 1 Review
Cmom02 avatar
By Sharon Colyer
from Lexington, KY

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.

serves 8
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For moist zucchini bread by sharon

  • 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
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How To Make moist zucchini bread by sharon

  • 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.
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