Source: Marilyn Riederer, Madison, WI . 1979
Makes 20 servings.
Preparation time: 1:20 hours
Ingredients
Preparation
1 cup vegetable oil
2 1/4 cups sugar
3 whole eggs
2 cups grated unpeeled zucchini
1 tablespoon vanilla extract (3 teaspoons)
3 cups flour
1 teaspoon each: baking powder, baking soda, salt
1 tablespoon cinnamon (3 teaspoons)
1/2 to 1 cup chopped nuts, optional
May also add raisins.
1. Mix oil and sugar, add eggs one at a time beating well in between.
2. Sift flour and all dry ingredients in a bowl.Add dry ingredients to egg mixture. Add nuts and/or raisins if desired.
3. Bake in TWO greased 5"x9" loaf pans at 350 F degrees for 1 hour. If making mini- loaves, 1 recipe will make 6 mini- loaves.
4. When completely cooled, remove pans. Wrap cakes in Aluminum foil. Cakes get moister after a day or two.
NOTES : Sweet and moist, good as a breakfast or snack cake.
Zucchini Bread
