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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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My mothers recipe. I know we don't need another zucchini bread recipe but I am posting this for safe-keeping so I don't have to call her every time I lose it! This was an absolute delight growing up and I'm so fond of it to this day. I love to make this as a side with a hearty dinner. TIP: This does not specify how many loaves but I always use 2 regular sized loaf pans. I also use the greater amount of cinnamon and use walnuts. Ingredients:
3 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 -2 teaspoon cinnamon |
1 cup oil |
2 1/2 cups sugar |
3 eggs, beaten |
2 cups zucchini, finely grated |
1 teaspoon vanilla |
1 cup nuts, chopped |
1 -2 tablespoon lemon juice |
Directions:
1. Preheat oven to 350. Sift flour, baking powder, baking soda, salt and cinnamon. Combine oil, sugar and eggs in a separate mixing bowl. Beat well. Add dry ingredients. Mix til blended. Toss zucchini with the lemon juice. Stir in zucchini, nuts and vanilla. Spoon into greased and floured loaf pans - bake approximately 1 hour or until done.
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