13 October 2011

Zucchini Bread

This morning while I was getting the shrimp out for dinner tonight, I decided that I was going to make zucchini bread, so I grabbed a bag of my frozen shredded zucchini. My first attempt at zucchini bread was last week, and while I had serious issues getting it out of the pans, it was DELICIOUS! So, here's the recipe...oh and I have 2 loaves so feel free to come over and share!

3 eggs
2 c. sugar
1 c. vegetable oil
2 c. grated zucchini
1 t. vanilla
2 c. flour
2 t. cinnamon (the recipe calls for 1, but I've been using 2)
1 t. baking soda
1/4 t. baking powder
1 t. salt

1. Preheat oven to 350F. Grease and flour bread pans. You can also use Bakers Joy spray.
2. Beat eggs until frothy. Gradually add sugar. Stir in vegetable oil and vanilla. Beat until thick and lemon colored ***mine hasn't been lemon colored, more white-ish***. Stir in zucchini.
3. In a medium bowl, whisk together dry ingredients. Stir into wet mixture.
4. Pour batter into pans.
5. Bake for 60 minutes.
6. Allow loaves to cool for 10 minutes before removing from pans. ***I greased and floured my pans today so I'm hoping the loaves will pop right out, but apparently removing the loaves from the pans is a common problem.***

Let me know what you think. My sister in law and I were talking and she uses the same recipe. She's received all sorts of compliments. We love it.