Zucchini Bread- original
(from DAP’s recipe box)
Makes 2 loafs
Source: Old cookbook
Serves 12 peopleCategories: 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
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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.
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In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
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Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
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Stir this into the egg mixture. Divide the batter into prepared pans.
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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