Zucchini Bread
This recipe comes from my husbands late grandmother. Her handwritten cookbook was left in his possession. Hope you like it!
3 eggs
1 cup vegetable oil
2 cups lt. brown sugar
3 cups all purpose flour
2 cups grated, unpeeled raw zucchini
1 t salt
1 t cinnamon
¼ t cloves
1 t soda
1 T vanilla
1 cup chopped nuts (black walnuts if available)
1 cup raisins (optional)
Beat eggs. Add oil, sugar and zucchini. Mix well. Combine flour, spices and baking soda. Stir into zucchini mixture. Add vanilla. Fold in nuts and raisins. Pour into 2 greased 9” x 5” x 3” pans. Bake at 350° for 50 – 60 minutes, or until done. Freezes well.
2006-12-03 19:24:22
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answer #1
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answered by Anonymous
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2016-05-13 00:22:50
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answer #2
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answered by Terrence 3
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(m)
3 Eggs
1 cup Oil
2 cups Shredded raw zucchini
1 3/4 cups Sugar
1/4 teaspoon Baking powder
2 teaspoons Baking soda
2 teaspoons Cinnamon
1 teaspoon Salt
2 teaspoons Vanilla
1 cup Chopped nuts
2 cups Flour
Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans.
Bake 1 hr. at 350 deg. F. Recipe may be doubled.
2006-12-03 17:33:14
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answer #3
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answered by mallimalar_2000 7
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3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
2006-12-03 17:29:46
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answer #4
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answered by Slightlynorth 2
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Zuchinni Bread
2 eggs
2 cups peeled & shredded zuchinni
3 tsp. vanilla
1 tsp. salt
1/2 tsp baking powder
1 tsp nutmeg
1 cup seedless raisins coated in flour
1 cup oil
2 cups sugar
2 cups BREAD flour
1 tsp. soda
1 TBSP. cinnamon
1 cup broken pecans (optional)
Heat oven to 375. Spray 2 loaf pans, or 8 small loaf pans. Mix all ingredients well and pour into pans. Bake about an hour if using regular loaf pans; about 35 to 45 min. if using smaller pans. Turn out onto cooling racks and wrap immediately with plastic wrap. This makes it moist.
You can use regular flour, but bread flour gives it a coarser texture.
2006-12-03 17:35:27
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answer #5
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answered by classic 6
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Zucchini Bread
"This is my mom's recipe. It freezes well for unexpected company."
Original recipe yield: 1 loaf.
INGREDIENTS:
3 eggs
1 cup vegetable oil
1 1/2 cups packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup raisins (optional)
1 cup chopped walnuts (optional)
1/4 cup wheat germ
DIRECTIONS:
In a large bowl, combine eggs, oil, sugar, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in raisins and nuts, if desired.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.
2006-12-03 19:02:09
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answer #6
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answered by Massiha 6
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"Zucchini Bread" - 1 loaf
1 3/4 cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 cup salad oil
2 eggs; beaten
1 tsp. vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350*. Grease and flour 9x5" loaf pan.
In large bowl with mixer at medium speed, combine all ingredients (except zucchini, nuts and raisins). Beat 1 minute, scraping bowl with rubber spatula. With spoon, stir in zucchini, nuts and raisins. Spread batter into prepared pan.
Bake 70 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap and store overnight.
2006-12-03 17:32:35
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answer #7
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answered by JubJub 6
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