The garden has been providing plenty of ripe zucchini this year. So
instead of just giving it all away I decided to make some zucchini bread
with it. I has made for a yummy snack and an on the go breakfast.
3 eggs
1 cup sugar
1 cup brown sugar
3 tsp. vanilla
1 cup canola oil
1 tsp. grated lemon rind
3 cups flour
1 tsp salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1⁄2 tsp. nutmeg
1⁄4 tsp. cloves
3 cups grated zucchini
1 cup floured and chopped nuts (optional, I used walnuts)
Beat the eggs until they are foamy. Then beat in sugar, brown sugar, vanilla, canola oil, and lemon rind. Sift together and mix in the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Then mix in the grated zucchini. Finally mix in the nuts.
To bake pour dough into two well-greased 9x5-inch pans.
Oven Temperature: 350° Cook Time: 1 hour
3 eggs
1 cup sugar
1 cup brown sugar
3 tsp. vanilla
1 cup canola oil
1 tsp. grated lemon rind
3 cups flour
1 tsp salt
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1⁄2 tsp. nutmeg
1⁄4 tsp. cloves
3 cups grated zucchini
1 cup floured and chopped nuts (optional, I used walnuts)
Beat the eggs until they are foamy. Then beat in sugar, brown sugar, vanilla, canola oil, and lemon rind. Sift together and mix in the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Then mix in the grated zucchini. Finally mix in the nuts.
To bake pour dough into two well-greased 9x5-inch pans.
Oven Temperature: 350° Cook Time: 1 hour