Zucchini Bread- original

(from DAP’s recipe box)

Makes 2 loafs

Source: Old cookbook

Serves 12 people

Categories: Fall, Winter breads

Ingredients

  • 3 eggs
  • 1 cup olive or vegetable oil
  • 1 3/4 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Directions

  1. Preheat oven to 350°F.Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

  2. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

  3. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

  4. Stir this into the egg mixture. Divide the batter into prepared pans.

  5. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25

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