ZUCCHINI BREAD

(from New Life Bible Church Women’s recipe box)

When I make this at Christmas, I leave out the currants and add 1/2 cup candied cherries and 1/2 cup candied pineapple.

Categories: BREADS

Ingredients

  • 1 1/2 cups Flour
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1 cup Sugar
  • 1 1/2 cups Zucchini, shredded
  • 1 Egg
  • 1/4 cup Oil
  • 1 squirt Lemon Juice
  • 1 cup Walnuts
  • 1/2 to 1 cup Currants (Raisins may be substituted.)

Directions

  1. Stir together flour, cinnamon, baking soda, salt and baking powder; set aside.

  2. Beat together sugar, zucchini and egg.

  3. Add oil and lemon juice; mix well.

  4. Stir flour mixture into zucchini mixture.

  5. Gently fold in nuts and currants.

  6. Pour into a greased loaf pan.

  7. Bake at 350 for 55 to 60 minutes or until toothpick inserted near center comes out clean.

  8. Cool in pan 10 minutes.

  9. Remove from pan; cool thoroughly on a rack.

  10. Wrap and store loaf overnight before slicing. This step always gets bypassed at our house :)

  11. Note: In the summer when zucchini is plentiful, I shred it and package it with 1 1/2 cups per baggie and freeze it. Makes it easy to make a loaf of this bread anytime. However, when it is removed from freezer and thawed, there is liquid in it. I just use the whole baggie full — zucchini and any liquid.

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