Zucchini bread good for you and tastes awesome
Zucchini bread has a wonderful aroma all of its own and it is a perfect way to use this versatile vegetable. If you have grown or purchased zucchini this year, I have this treat for you. Make a few pans and share with a friend.
Zucchini bread has a wonderful aroma all of its own and it is a perfect way to use this versatile vegetable. If you have grown or purchased zucchini this year, I have this treat for you. Make a few pans and share with a friend.
A large cake pan or a few bread pans are needed to bake your zucchini bread. I like to use my bigger cake pan because I can cut it like a snack cake and it is smaller pieces than a loaf of zucchini bread.
Grease and flour any pans you use and get that oven preheating to 325 degrees. Then we can begin to assemble the bread.
Zucchini Bread
6 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons baking powder
6 teaspoons ground cinnamon
Stir these around in a big bowl. Then follow with the next ingredients.
2 cups vegetable oil
4 1/2 cups white sugar
8 teaspoons vanilla extract
6 eggs
Again, stir the mix, until it is all mixed together.
Add in 2 cups grated zucchini (not drained) and stir it together.
Optional additions
1 cup chopped walnuts
1 cup of unsweetened applesauce (use in place of the eggs)
Pour the batter into the greased baking pans, and pop them in the hot oven for forty to sixty minutes. Test them after forty minutes if they need more time, pop them back in but watch your pans closely. When you insert a knife and it, comes out clean the zucchini bread is done.
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