Thursday, July 30, 2015

Zucchini Bread

This is an amazing bread that grown-ups and kids alike. Always a favorite in the fall, it freezes well for gifting during the holidays. Made into muffins, they make good snacks for kids after school, or a healthier alternative to sugary breakfast cereals.

3 Eggs                                                       1/4 teaspoon Baking Powder
2 Cups Sugar                                             1 teaspoon Salt
3 teaspoons Vanilla                                     1 teaspoon Baking Soda
1 Cup Vegetable Oil                                   4 teaspoons Ground Cinnamon
4 Cups Grated Zucchini (NOT peeled)       1 Cup Chopped Nuts  (Walnuts or Pecans are best)
3 Cups Flour                                              1 1/2 Cups Raisins (Optional)

Beat eggs until light and fluffy.
Add sugar, vanilla  and oil.  Blend well. 

In another bowl, sift dry ingredients.  Blend into creamed mixture a little at a time until all is mixed.  To this point you can use an electric mixer.

Add the zucchini. Fold in nuts.

Turn into lightly oiled or buttered pans, filling about 1/2 full.  Bake in preheated 350 degree oven for 1 hour or until it tests done with a knife in the center. Let cool and wrap in a paper towel and then in plastic wrap, or in air tight containers. Freeze within 48 hours if not using immediately.

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