Friday, October 3, 2008

Zucchini Bread II

Printable Recipe

I found this recipe on and adjusted some of the ingredients. It stays very moist for quite some time. It freezes well.

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking pwd
3 tsp cinnamon
1/4 - 3/8 tsp nutmeg
1/4 - 3/8 tsp allspice
3 eggs
1 cup vegetable oil
1 1/4 cups granulated sugar
1 cup brown sugar
3 tsp vanilla
3 cups grated zucchini (leave the peels on)
1 cup walnuts (optional)

Grease two loaf pans. Preheat oven to 325 degrees. In a large bowl, combine the flour, salt, soda, baking pwd, cinnamon, nutmeg and allspice. In another large bowl, beat the eggs, oil, and sugars. Add the dry ingredients and mix well. Stir in the zucchini and nuts until well mixed. Pour into greased pans and bake 325 degrees for 40 - 50 minutes, or until a toothpick inserted in the center comes out clean. Cool bread in pans for 20 minutes and remove bread to cool completely on a wire rack.

Note: If your bread pans are dark, reduce oven temperature to 300 degrees. This is a general rule of thumb. If you are using dark pans, always reduce your oven temp by 25 degrees.

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