 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
This is by far the most tasty zucchini bread I have ever eaten. Its very moist and flavorful. It is important to remove moisture from shredded zucchine by squeezing in palms of hands. Also, I leave the skin on my zucchini for added color. If you like you can add nuts and or raisins too! Ingredients:
3 eggs |
2 cups white sugar |
2 cups zucchini (shredded) |
1 cup oil |
2 teaspoons vanilla |
3 cups flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
Directions:
1. Beat eggs until foamy; add sugar, zucchini (minus moisture), oil and vanilla mix well and allow to sit for 10 minutes; add rest of ingredients mix well. Pour into greased/flour dusted loaf pans about half full and bake 325 degrees for 60 minutes.
|
|