Zucchini Bread Recipe - Cooking Index
3 | Eggs | |
1 cup | 237ml | Vegetable oil |
2 cups | 474ml | Shredded raw zucchini |
1 3/4 cups | 346g / 12oz | Sugar |
1/4 teaspoon | 1.3ml | Baking powder |
2 teaspoons | 10ml | Baking soda |
2 teaspoons | 10ml | Cinnamon |
1 teaspoon | 5ml | Salt |
2 teaspoons | 10ml | Vanilla |
1 cup | 146g / 5.1oz | Nuts - chopped |
2 cups | 125g / 4.4oz | Flour |
Put zucchini in strainer and press or squeeze with hands to get excess liquid out.
Beat eggs, sugar, and oil together.
Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts.
Mix together by hand. Add zucchini (minus liquid).
Beat mixture.
Pour into 2 greased, floured, loaf pans.
Bake 1 hour at 350F.
Source:
Cultured Milk Products, by Hallgarten (1985)
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