Zucchini Bread

Name: Zucchini Bread
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 2 loafs, 8-12 serving(s)
Ingredients: 2 cups raw zucchini, shredded; 3 eggs; 1 3/4 cups sugar; 1 cup vegetable oil; 2 cups flour; 1/4 teaspoon baking powder; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon salt; 2 teaspoons vanilla; 1 cup walnuts, chopped

Submitted by Chef Ripple

"Fresh from the garden Zucchini's"

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photo by Boomette

Ready In:: 1hr 20mins
Ingredients:: 11
Yields:: 2 loafs
Serves:: 8-12

ingredients

2 cups raw zucchini, shredded
3 eggs
1 ³⁄₄ cups sugar
1 cup vegetable oil
2 cups flour
¹⁄₄ teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons vanilla
1 cup walnuts, chopped

directions

Place zucchini in a strainer, press and squeeze with your hands to get the excess liquid out.
Beat eggs, sugar, and oil together in a large bowl.
Add flour, baking powder, baking soda, cinnamon, salt, vanilla, and walnuts. Mix together with a wooden spoon or spoonula.
Add drained zucchini, mix well. For Loaf Pans: pour into 2 greased loaf pans. Bake 55 to 65 minutes at 350 degrees, ( For Muffins: bake at 350 degrees for 25 - 30 minutes ) or until a wooden tooth pick inserted in the center comes out clean.

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Reviews

I halved the recipe to have 12 muffins but got only 9. I reduced the sugar to 1/2 cup. I used 1/4 cup of oil and 1/4 cup of applesauce. The taste is very good. Even my son loved them. Thanks Chef Ripple :) Made for PAC Fall 2011

Boomette