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.

Ingredients:

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.

Bake:

• 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.

Printable version