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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A friend gave me this recipe over 10 years and it's still a favorite. The original recipe calls for 2-3 cups of zucchini and 2-3 tsp of vanilla. I like both ingredients so I use 3 of each. I usually only add chopped walnuts or sprinkle raw sunflower seeds on the top of the bread, haven't tried the coconut, dates or raisins. It will be interesting to hear what combination you use. I also add 1/4 cup of honey (heat if solid). I sometimes use mini loaf pans (4 loaves/pan). I bake the mini loaves at 355 degrees for 43 minutes. Enjoy! Ingredients:
3 eggs |
1 cup oil |
2 cups sugar |
3 cups grated zucchini |
3 teaspoons vanilla |
3 cups flour |
1 teaspoon baking soda |
1 teaspoon salt |
3 teaspoons cinnamon |
1/4 teaspoon baking powder |
1/2 cup nuts |
1/2 cup coconut |
1/2 cup chopped dates or 1/2 cup raisins |
Directions:
1. Beat eggs until light and foamy.
2. Add oil, sugar, zucchini and vanilla.
3. Mix slightly, but well.
4. Sift together flour, salt, cinnamon, baking soda and baking powder.
5. Mix until blended.
6. Add nuts, coconut and dates.
7. Blend well.
8. Grease two loaf pans.
9. Bake at 350 degrees for 1 hour.
10. Remove from pan. Cool on rack. Don't overbake - it drys out.
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