Zucchini Bread Recipe

Here is the second post for today, a recipe for Zucchini Bread. I entered Zucchini Bread at a county fair a few years ago using this recipe. Out of 32 entries, mine won the Blue Ribbon for First Place. I also had this recipe published in the fair's book entitled Exhibitors' Favorite Recipes, in 2005. Enjoy.

Zucchini Bread

3 large eggs
1 cup vegetable oil (Note: Do not use oils such as canola, safflower, etc., as these will give an off taste. Use only pure vegetable oil such as Crisco or Wesson brands.)
2 cups finely grated zucchini
3 cups all purpose flour
1 tsp. salt
3 tsp. pure vanilla extract
3 tsp. cinnamon
1/4 tsp. baking powder
1 tsp. baking soda
2 cups sugar

Butter and flour the bottom and sides of 2 loaf pans.
Pre-heat the oven to 350F.
In large bowl, sift flour. Stir in the flour the salt, cinnamon, baking powder, and baking soda.
In another large mixing bowl, beat eggs and sugar at medium speed. Add oil, vanilla extract, and grated zucchini, and beat until combined.
Add the flour mixture to the liquid mixture and beat until smooth.
Pour the batter into the prepared loaf pans.
Bake 1 hour.


Next Week: Pound Cakes