It wasn’t the best year for our garden, but we were bountifully blessed with lots of squash.
This is one way I use prolific zucchini.
Ingredients
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 tablespoons vanilla
3 cups all purpose flour
3 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts
Instructions
Beat eggs until foamy. Add oil, sugar, zucchini, and vanilla. Mix well; sift flour, cinnamon, baking soda, salt, and add to first mixture. Mix well. Add nuts. Bake in greased loaf pans at 325 degrees F. for 1 hour or until done. Makes 2 loaves.
– Provided by Cheryl Beck
Zucchini Bread
Click here to download a printable version.
-Provided by Cheryl Beck