Servings: 2 loaves
- 2 to 2-1/2 cups Zucchini shredded
- 1 cup Vegetable Oil
- 3 Eggs
- 1 tsp Vanilla Extract
- 2 cups Sugar
- 3 cups all-purpose flour
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Cinnamon
- Preheat oven to 325°. Spray two 9” x 5” bread pans with nonstick spray.
- In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly. Beat sugar into mix until it is thoroughly creamed. Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, except for the zucchini shreds. If it’s not, add a little juice from the zucchini.
- Pour batter evenly into pans. Bake for approximately one hour, or until bread is brown and springs back when gently pressed in the middle.
Recipe reprinted from Morning Glory Farm and the Family That Feeds an Island by Tom Dunlop. This appeared in the Spring 2011 issue of Cape Cod HOME.
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