Coffee Can Zucchini Bread |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 16 |
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Traditional zucchini bread. Kind of tastes like something in between carraot cake and banana bread. Thanks to Barbara. Ingredients:
3 eggs (well beaten) |
2 cups sugar |
2 -3 teaspoons vanilla |
1 cup vegetable oil |
2 cups flour (sifted) |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 -4 teaspoons cinnamon |
2 cups zucchini (peeled and shredded) |
1 cup walnuts |
Directions:
1. Preheat oven to 375 degrees.
2. Mix all ingredients except zucchini and walnuts.
3. Gently stir in zucchini and nuts.
4. Grease empty coffee can (1 lb size) very well. Spoon in the batter into the can.
5. Bake for 1 1/4 hours or until a skewer inserted in the center comes out clean.
6. Cool in the can for 10 minutes; remove to a wire rack to finish cooling.
7. Slice and serve with your choice of spread.
8. Note: You can cook in other types of pans if needed. Reduce cooking time accordingly. (9x9 pan = about 30 minutes).
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