Ready in 45 minutes
I first tried these January of 2005. They are very moist and delicious!
Preheat the oven to 350 F. Grease and dust with flour two 9x5x3" loaf pans. Wash and dry the zucchini, but do not peel. Cut them into thick slices and grate in the food processor. Set aside. In a large bowl, with an electric mixer at medium speed, beat the eggs until light and frothy.
Add the oil, sugar, grated zucchini, and vanilla, beating well. Sift the remaining ingredients together onto a sheet of waxed paper and add to the bowl, mixing well. Pour the batter into the prepared pans, and bake l hour.
Cool the loaves in their pans on a wire rack for 30 minutes then turn the loaves out onto the wire rack to cool completely. Wrap the loaves in aluminum foil and refrigerate for several hours for easier slicing, and the loaves may also be frozen.
mini muffins baked 20 minutes
mini loaf bakes 30 minutes
Rckl13 1y agoSummer favorite!
NellyO 3y agoA real good recipe, everyone really enjoyed it at the potluck. Thanks for posting!
Rckl13 3y agoLove this, easy very tasty
guitarsncars03 4y agoExcellent recipe. Will be the zucchini bread recipe I use from now on.
eleorasmom 4y agoGggggglx
Sneddenriep 5y agoIt took too long to cook this. Half of my loaves fell.
Rckl13 5y agoVery easy to make!
kalan7798 5y agoThe recipe is very easy to make and the taste is incredible!
kalan7798 5y agoVery easy to make and the taste is incredible!
PDXJen 5y agoReally moist, fantastic bread!