Mary's Zucchini Bread (There's Non Better) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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I've made lots of zucchini bread with so so luck until a friend gave me a loaf of hers. It's absolutely the best you'll ever eat. Texture and taste; it has it all. As recipe states let cool completely before slicing. Grease loaf pans well well!!! Ingredients:
4 cups course grated zucchini (wash and dry the whole zucchini before grating) |
3 cups all-purpose flour |
2 1/2 cups sugar |
1 1/4 cups canola oil |
1 tablespoon pure vanilla extract |
2 teaspoons cinnamon |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking soda |
1/2 teaspoon ground cloves |
1/2 teaspoon baking powder |
1 cup chopped walnuts or 1 cup pecans |
Directions:
1. Add without beating between additions -.
2. the zucchini, course grated not fine. flour, sugar, canola oil, vanilla, ground cinnamon, salt, baking soda, cloves, baking powder and the nuts.
3. Grease bottoms only of two 9 x 5-inch loaf pans VERY well.
4. Beat all ingredients on low speed of electric mixer, scrapeing sides of bowl for 1 minute - beat on medium speed 1 minute.
5. For even loaves, use a 1 cup measuring cup to scoop batter and pour into each pan at a time.
6. Bake 325° for 1hour 15 minutes. remove from oven.
7. Place pans on a wire cake rack for 10 minutes, then remove from pans and let cool c o m p l e t e l y . yes completely - before slicing or bread will not be moist. i sliced it while warm and as my friend said it was not moist. a completely different bread when totally cooled.
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