Sunday, September 7, 2008

Kelly's Zucchini Bread

I have many different zucchini bread recipes, but this is my favorite.

2 c. grated zucchini
1 c. vegetable or canola oil
3 beaten eggs
2 1/2 c. flour
2 c. sugar
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
3 tsp. vanilla
1 tsp. salt

Mix dry ingredients in a large bowl (flour, sugar, soda, baking powder, cinnamon & salt). Add the zucchini to the dry mixture and stir until all zucchini is coated. In separate bowl, whisk all the wet ingredients (oil, eggs, vanilla). Pour the wet mixture into the dry mixture and mix until just combined (don't beat or over mix). Pour into bread pans that are greased and floured. Fill pans about 2/3 full. This recipe makes 2 medium/large loaves or about 4 small loaves. Bake at 325 degrees for 1 hour. Make sure the top is well set and not doughy before removing from oven. Cool ten minutes, then turn loaves out and cool on a wire rack.

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