zucchini bread
(1 rating)
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This recipe is delicious and close to my heart. My next door neighbor gave this recipe to me a long time ago. We've been neighbors for 40 years and she is now 91 years of age. Her parents came over from Italy, separately, through Ellis Island. She Father saw her Mother in San Francisco and thought she was the most beautiful woman her Dad had ever seen. He asked around and found out she had taken a bus to Merced, CA, as she had some family awaiting her arrival. Her Father took off to Merced, found his beautiful lady and won her heart. They married and had 9 children. My neighbor was #2. They were poor, but all the children never knew it. They had a lot of good meals from "Mama's" vegetable garden. She made everything taste good.
(1 rating)
yield
10 -12 slices
prep time
20 Min
cook time
1 Hr
Ingredients For zucchini bread
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3eggs
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1 coil
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2 csugar
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2 cmedium zucchini, (unpeeled), grated ~ this is what food processors were made for
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2 cflour
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1/4 tspbaking powder
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2 tspbaking soda
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1 tspsalt
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2 tspcinnamon
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2 tsppure vanilla extract
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1 cchopped walnuts, (optional)
How To Make zucchini bread
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1PREHEAT OVEN to 350 degrees. Mix eggs, oil, sugar, zucchini and vanilla. Mix flour, baking powder and sosa, salt& cinnamon. Combine ingredients and MIX WELL. Pour in two 5 x 9" loaf pans, greased & floured or sprayed with PAM. Bake for one hour at 350 degrees. Spread with cream cheese, if desired.
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2NOTE: I grate the zucchini during zucchini season and freeze. When thawed for baking the breads the liquid separates from the solid. Stir them together as the breads need both. Measure as usual. I drained the liquid one time and my bread was dry.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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