Zucchini Bread
This recipe will make 2 standard loaf pans, or several smaller loaves or muffins. What is *not* recommended is to put the entire recipe in ONE loaf pan (#twohourslater)
Ingredients
- 3 eggs beaten
- 1 cup oil
- 1 1/2 cups sugar
- 2 cups zucchini and/or carrot peeled and shredded
- 2 tsp vanilla
- 3 cups flour sifted
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 orange zested
- 1 cup raisins and/or nuts, or blueberries (fresh or frozen) optional
Instructions
- Combine eggs, oil, and sugar with mixer.
- Stir in zucchini (and carrot if desired), and vanilla.
- Sift together dry ingredients and add to batter.
- Lastly stir in zest, and raisins and/or nuts or blueberries if desired.
- Bake at 325 for 50-60 minutes in 2 greased loaf pans.
Notes
Keeps well at room temperature in moderate climates for a few days. Freezes beautifully. Gifts effortlessly - particularly compared to the zucchinis themselves!