Tuesday, August 30, 2011

Zucchini Bread (Crunchy Crust)

---Pictures were too ugly to post -----

After the above statement you probably won't want to even try this recipe, but you should. It LOOKS ugly, but it TASTES delicious! Thanks to those at the mentor meeting who asked for the recipe. It made me feel less embarrassed about serving you ugly zucchini bread :0)

In a large bowl, mix together:

3 beaten eggs

2 cups sugar

1 cup oil

1 1/2 cups shredded zucchini

1 tsp. vanilla

In a separate bowl, mix:

3 cups flour

1/4 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

Add the dry ingredients to the wet ingredients and mix well. Divide equally between two medium sized bread pans (grease pans well). Bake at 325 degrees for 1 hour. Be sure to test for doneness by jiggling the pan or testing the middle with a fork. It's better to cook them a little longer than to have them turn out doughy. ***You can add chopped nuts to this recipe as an optional ingredient if desired.