Thursday, October 29, 2009

Zucchini Bread

Serve this after dinner with some tea. This cake actually went faster than all the other desserts. Everyone wanted the recipe--enough said. This can be made far in advance and frozen. Take it out in the morning to defrost.

3 eggs
1 cup oil (I use canola or corn)
2 cups sugar
2 cups grated zucchini
2 cups all-purpose flour
1 tsp. salt
3 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla

1. Preheat oven to 350 degrees.

2. Mix sugar, oil, and eggs. Add the rest of the ingredients, except for the zucchini, and mix well.

3. Slowly mix in the zucchini.

4. Pour into two small loaf pans. Bake for 1 hour.

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