Barbara's Zucchini Bread

This delicious quick bread is the only way I can get my 2 yr old to eat a vegetable. The whole family loves this recipe. We usually devour both loaves within 24 hours. This recipe is adapted from the Not Strictly Vegetarian Cookbook.

Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: bread ·

Ingredients

3 eggs
1 Cup oil (I use canola)
1 Cup sugar (I use brown)
2 Cups grated and drained unpeeled zucchini (I use more - usually 3 small zucchini)
1 tsp vanilla extract (can use 2 tsp if you like vanilla)
2 1/2 Cups flour (I use 1 cup whole wheat, 1 1/4 cups unbleached white and 1/4 wheat germ)
1 tsp baking powder
2 tsp baking soda
1 tsp cinnamon (more if you like)

Optional Ingredients (I skip all of these)
1/2 tsp ground ginger
1/2 tsp nutmeg
3/4 tsp salt
1 Cup raisins
1 Cup chopped nuts

Method

Preheat oven to 350. Beat eggs slightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. In a separate small bowl sift flour, baking powder, baking soda and cinnamon and mix well. Add dry ingredients to egg mixture and blend well. (Stir in optional ingredients.) Spoon batter into two well-greased loaf pans. Bake at 350 degrees for 45 minutes or until done. (Use the butter knife or toothpick trick. Stick it into the middle of the loaf. If the toothpick or knife comes out clean, it's done).

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