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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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So moist. This is the best Zuchinni bread recipe I have ever baked. GREAT the next day...or after it's been frozen a few days. Makes the entire house smell great when you cook it! Ingredients:
mix the following in a large bowl |
3 c. grated zucchini |
3 c. sugar |
11/2 c. oil (canola works best) |
2 t. vanilla |
4 eggs |
add |
1 t. cinnamon |
1/2 t cloves |
add |
4 1/2 cups flour |
1 1/2 t baking soda |
1 1/2 t. salt |
1/2 t. baking powder |
bake 1 hour. |
Directions:
1. Mix all ingredients in a large bowl until flour is incorporated.
2. Prepare 3 med size loaf pans.
3. I spray with cooking spray, then line with wax paper.
4. Cook for 1 hour plus if needed, middle rack, at 325.
5. The top of the bread turns out crispy.
6. I love to serve this with softend cream cheese.
7. To freeze...wrap in foil, then in a freezer zip lock bag.
8. Take out a week later..and POW!!! Flavor is great!
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