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Sunday, July 5, 2009
Recipe Sunday - Zucchini Bread
Hope you all had a great holiday weekend. Since my zucchini is starting to ripen, I'm betting yours is too. This recipe is from our third cookbook, which will be available this fall in our store.
ZUCCHINI BREAD
by Linda Finn
3 eggs
2 c. sugar
1 c. vegetable oil
3 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 c. finely chopped/shredded zucchini
3 tsp. vanilla
3/4 c. chopped nuts (optional)
3/4 c. raisins (optional)
Beat eggs. Add sugar and oil and beat again. Add dry ingredients alternately with zucchini. Add vanilla, nuts and raisins. Mix well. Fill greased and floured loaf pans 3/4 full and bake at 350° for 1 1/2 hours.
ZUCCHINI BREAD
by Linda Finn
3 eggs
2 c. sugar
1 c. vegetable oil
3 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 c. finely chopped/shredded zucchini
3 tsp. vanilla
3/4 c. chopped nuts (optional)
3/4 c. raisins (optional)
Beat eggs. Add sugar and oil and beat again. Add dry ingredients alternately with zucchini. Add vanilla, nuts and raisins. Mix well. Fill greased and floured loaf pans 3/4 full and bake at 350° for 1 1/2 hours.
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