Monday, April 18, 2011

Mom's Regular Zucchini Bread

On the sweeter side, this quick bread is a lovely addition to any brunch or luncheon tray. Sliced thin and served with or without butter, it will disappear in a hurry!
Yield: 1 loaf

3 eggs
1 cup canola or corn oil
2 cups sugar
1 Tablespoon vanilla extract
2 cups grated zucchini
3 cups unbleached flour
1 Tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
Optional: ½ cup finely chopped walnuts or pecans
                 ½ cup raisins

Pre-heat oven to 325 degrees.

In a mixing bowl, whisk the eggs and add the oil, sugar, vanilla, and zucchini. Stir well.

In a separate bowl, blend the flour, cinnamon, salt, soda, and baking powder.

Add dry ingredients to wet mixture and stir to mix. Add nuts and/raisins if you plan to use them.

Pour into lightly greased 9x5 bread pan.

Bake on center rack of oven for one hour. Test for doneness using a toothpick or butter knife inserted 
in the center of the loaf. Bake for additional 5 minute increments if necessary.

Cool partially before turning out onto rack or cotton towel.

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