Ann Arbor's Cookin' II brought us this recipe. Our garden blessed us with some huge zucchini and we had to find somewhere to put it to use. We did use the raisins in our bread, but we left out the nuts. In our opinion, bread (and brownies, for that matter) should be smooth, not crunchy.
| 3 | eggs, lightly beaten | |
| 2-1/2 | cups | sugar |
| 1 | cup | oil |
| 3 | cups | flour |
| 3 | tsp | ground cinnamon |
| 1 | tsp | salt |
| 1 | tsp | baking soda |
| 1 | tsp | baking powder |
| 3 | tsp | vanilla |
| 2 | cups | grated zucchini |
| 1 | cup | raisins (optional) |
| 1/2 | cup | chopped nuts (optional) |
| Preheat oven to 350 F. Mix together eggs, sugar, and oil. Combine dry ingredients and add to wet mixture. Fold in zucchini, vanilla, raisins, and nuts. Pour into 2 greased loaf pans. Back for 1 hour (or until toothpick inserted into center comes out clean). Yield: 2 loaves | ||
| Food Guys says: As a general rule, I enjoy all sweet breads. To me, this one was just ok. Nothing spectacular, but something that will get eaten if left on the counter for a couple of days. I rank this one:    |
Food Gal says: Pretty good as far as zuchinni bread goes. The bread itself was very moist. It was good, but not a stellar dessert. I rank this:  |
No comments:
Post a Comment