Cook the Book: Zucchini Bread

Zucchini Bread

3 large eggs, beaten
1 cup vegetable oil
2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup coarsely chopped nuts (walnuts, pecans, etc.)

Preheat oven to 325°.  Grease two loaf pans.  In a large bowl thoroughly mix the oil, sugar, zucchini, and vanilla extract.  Add all the remaining ingredients except the nuts. Mix well. Stir in the nuts. Divide into the greased loaf pans. Bake about one hour, until the bread springs back when lightly pressed. Cool in the pan.

Makes 1 loaf.

One thought on “Cook the Book: Zucchini Bread

  1. Annie, I have a question:
    Would you drain the zucchini or at least pat it down to dry it off a little with cheesecloth or paper towels, or is the moisture needed?
    Thanks!

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