At the end of summer there is nothing better than a batch of fresh zucchini bread with zucchini from the garden!
This is an easy recipe, that everyone loves! Great as a side dish or dessert bread, toast it in the morning with coffee or make them up as muffins to have with your eggs. This is a versatile sweet bread that you should definitely add to your books!
This recipe makes 3 dozen muffins, 6 mini loaves of bread or 2 full size loaf pans.
Here is what you need:
3 c. Shredded zucchini
2/3c. Vegetable oil
4 eggs
1 2/3c granulated sugar
1/2tsp cloves
1tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
2 tsp baking soda
3 c. All purpose flour
Raisins or Nuts are optional
Preheat oven to 350°F
Preheat oven to 350 °F, Add all ingredients except the flour to a large mixing bowl and blend together well by hand. Add flour 1 c at a time and mix well. The dough will be wet more like a batter. Fold in nuts or Raisins if you like them. Pour into greased loaf pans, or lined muffin tins. Bake at 350°F for 30 minutes for muffins, 50 minutes for mini loaf pans, and 1hr 10min for full size loaf pans. Bread will be browned and a knife inserted will come out clean. Serve warm or store for up to two weeks in an air tight container. Enjoy!!
Barnwood and Baked Goods 