Wednesday, September 5, 2012


Zucchini Bread

3 eggs beaten
3/4 cup vegetable oil
1 1/2 cups sugar
1 t grated lemon rind
1/4 t vanilla extract
2 cups grated zucchini
2 1/2 cups flour (can substitute gluten free flour)
1 t soda
2 t baking powder
1/2 t salt
1/2 t cinnamon
1/4 t ground ginger
1/2 cup chopped walnuts

Combine eggs, oil and sugar; mix well.  Stir in rind and extracts.  Add zucchini.  Sift dry ingredients together and stir into creamed mixture.  Add nuts and mix well.  Pour into 2 greased 9x5x3 inch loaf pans.  Bake at 350˚ for 1 hour.  Cool in pans 15 minutes, cool on rack.

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