Cookbook · Breads
Moms Zucchini Bread
This zucchini bread recipe was handed down by my grandmother(Dorothy Bishop) to my mom (Mary Steapp). I remember this recipe from the 1970's. They both made this often and kept a few loafs in the deep-freeze so they would always have something baked when it was desired at the last minute. The classic combination of cinnamon and nuts makes a great little loaf of bread. Freezes well.
Ingredients
- Cream together:
- 2 eggs
- 1/2 Cup brown sugar
- 1/2 Cup sugar
- 1/2 Cup cooking oil
- 1 Cup shredded zucchini
- Blend dry ingredients:
- 1 Cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 teaspoons cinnamon
- 2 teaspoons vanilla
- 1/2 Cup chopped nuts (optional)
Directions
- Pre heat the oven to 350F (176C)
- Beat eggs; add sugars, oil, and zucchini.
- Sift dry ingredients together.
- Add dry ingredients to liquid mixture.
- Stir in vanilla and nuts.
- Pour into 1 well-buttered and floured 5"x9" loaf pan.
- Bake for 50 minutes it is done when a toothpick comes out clean.
- Cool at least 10 minutes before removing from pan.