Sunday, October 9, 2011

Zucchini Bread

From the kitchen of Carol Berlin

I know that gardening season is almost over. And I really know that summer squash had its day in the sun. But I couldn't resist sharing my favorite zucchini bread recipe.

1 C sugar
1 C brown sugar, firmly packed
1 C oil 3 eggs
2 C grated zucchini
3 Tbs vanilla
3 C flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
1/4 tsp baking powder
1/2 C nuts, chopped (optional)

Preheat oven to 350 degrees.

Cream sugars, oil, and eggs.

Add rest of ingredients.

Mix well.

Pour into ungreased loaf pan or pans.

  • Large loaf: 1 hour
  • Small loaves: 20-25 minutes

Check with toothpick. Cool on racks. Wrap in plastic wrap and then foil. Freeze or refrigerate.

Great with cream cheese frosting.

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