We love zucchini bread and this year we are getting a bumper crop of this summer vegetable, so after making stir-fry and grilled skewers we are left with a need to make something large to use many vegetables. Here was our solution.
Marcy's Zucchini Bread
Marcy's Zucchini Bread
Serve this bread
toasted and with a smear of softened cream cheese for breakfast. The bread can
be frozen up to 3 months.
1 cup vegetable oil
2
cups
sugar
3 eggs beaten
2 cups shredded zucchini (do not
drain)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon salt
2 Tablespoon vanilla extract
1 teaspoon Backyard Patch Cinn-fulDessert Blend
¾ cup chopped walnuts (optional)
Preheat oven to 325 degreesF. Oil
and dust with flour 2 9 x-5-inch loaf pans. Combine sugar and eggs, add oil, vanilla and zucchini in a large bowl. Sift together
flour, baking soda, baking powder, salt and Cinn-ful Dessert Blend and add to zucchini mixture. Add walnuts, if using. Stir until well
combined. Pour into loaf pans. Bake 1 hour, or until knife inserted in
center comes out clean.
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