Zucchini Bread
(from cokerlj’s recipe box)
We make a double batch, bake in small bread pans, give as gifts! Freezes well.
YOU CAN SUBSTITUTE GRATED YELLOW SUMMER SQUASH … can’t tell the difference!
Source: Linda Coker
Categories: Breads, Cakes, Christmas, Gifts, Thanksgiving
Ingredients
- 2 cups flour, sifted
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 tablespoon vanilla
- 2 cups zucchini squash, un-peeled, grated on fine grater
- 1 cup pecans chopped
Directions
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NOTES: Recipe calls for one 9×5×3 loaf pan. We used 6 of the smaller 7×3×2 1/2 pans.
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Sift together flour, cinnamon, soda, salt baking powder. Beat eggs until frothy. Add sugar, vegetable oil and vanilla and beat until thick and lemon colored.
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Stir in zucchini squash.
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Blend in sifted dry ingredients.
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Fold in pecans.
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Pour into greased and floured 9×5×3 pan (or three smaller pans).
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Bake at 350 degrees for 1 hour and 30 minutes. If you use smaller pans, bake less time, until cake pulls off side is a good indication, or test with a toothpick, do not over cook.
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Remove from oven and cool 10 minutes. Remove from pan and finish cooling on wire rack.