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

  1. NOTES: Recipe calls for one 9×5×3 loaf pan. We used 6 of the smaller 7×3×2 1/2 pans.

  2. 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.

  3. Stir in zucchini squash.

  4. Blend in sifted dry ingredients.

  5. Fold in pecans.

  6. Pour into greased and floured 9×5×3 pan (or three smaller pans).

  7. 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.

  8. Remove from oven and cool 10 minutes. Remove from pan and finish cooling on wire rack.

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