Breads:

Zucchini Bread

Comment on this recipe

This bread is so moist and freezes really well.

Ingredients

4 cups zucchini, grated
3 cups flour
2-1/2 cups sugar
1-1/4 cups vegetable oil
4 eggs, beaten
1 tablespoon plus 1 teaspoon vanilla
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1-1/2 teaspoons soda
1 cup chopped walnuts

Instructions

Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into two 9x5x2-inch loaf pans that have been generously greased on bottoms only. Bake at 350 degrees about 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans.

Betty E. Johnson
Moline