Zucchini Bread

American Bread Recipes

3 eggs 2 c. sugar 1 c. oil 2 c. zucchini, grated 3 tsp. vanilla 3 c. flour 1 tsp. salt 1 tsp. baking soda 1/2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. nutmeg

It's just not the end of summer if there's not a forgotten zucchini the size of a baseball bat in the garden. Before you send the kids out to play a couple innings of zucchini-ball, bake up a batch of this delicious zucchini bread. "Does this really count as vegetables?" says beloved first-born. Yield: 2 9x5x3 loaves Preheat oven to 325°. Spray 2 regular sized (9x5x3) loaf pans with nonstick spray. (You can also make mini-loaves, just bake them less time.) Set aside. Grate zucchini. In a large bowl, beat eggs with sugar. Add oil, and vanilla and beat well. In a medium bowl, sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg. Gradually add dry ingredients to batter. Pour batter into prepared pans. Bake at 325°F for 1 hour. Loaves are done when a knife in the middle comes out clean and edges pull away from the side of the pan slightly.

Submitted by Gretchen Grant
Contributed on: Wednesday September 15th, 2010 and modified on Friday March 11th, 2011