Monday, September 24, 2012

Zucchini Bread

One of my favorite breads to cook in the summer is Zucchini Bread.  I got this wonderful recipe from a girl I worked with in North Carolina.  I think it was her Mom's recipe that she got from a friend.  It is INCREDIBLE!!  I can eat 2 small loaves by myself.  I grow a lot of zucchini in the summer and this bread is perfect because you can freeze it.

Here is the recipe.

Preheat oven to 350 degrees F.  

Grease and flour (very important to flour the pan) the pan.  Either two 8 loaf individual loaf pans or 2  9" x 5" loaf pans

3 eggs
1 cup salad oil ( I use olive oil)
2 cups sugar ( or less if you want)
2 tsp vanilla

Beat eggs until they are foamy and thick.  Then add other ingredients.

Stir in:
            2 cups coarsely shredded zucchini 
            1 can (8&1/2 oz) crushed pineapple ( do not drain juice)

Combine and stir in:
            3 cups flour
            2 tsp soda
            1/2 tsp baking powder
            1&1/2 tsp cinnamon
            3/4 tsp nutmeg
            1/4 tsp ground cloves
            1 cup chopped nuts




Bake for 30 minutes if making individual loaves and 50-60 minutes for a whole loaf.  Time might needed to be adjusted for your oven.






Hope you really enjoys these.  I know I do!

1 comment:

  1. Hi there! I had a question for you about possibly collaborating on something and was hoping you could email me back to discuss? Thanks so much!

    - Emma

    emmabanks9 (at) gmail (dot) com

    ReplyDelete

Thank you for the comments :)