1 1/2 c Oil
4 Eggs
4 c Flour (more or less)
2 c Sugar
1 ts Baking soda
1 ts Baking powder
1/4 ts Salt (up to 1/2)
5 (heaping) tablespoons of
-cinnamon (more or less) (up
-to 6)
1 c Shredded zucchini (up to 2)
1/2 c Nuts; your choice, optional
-(up to 1)
For two regular loaves…
Mix all the wet ingredients except zucchini. Sift together all the dry
ingredients and blend into the wet ones. Mix in zucchini and nuts last and
pour into sprayed loaf pans. Bake in a 300 degree oven until an inserted
knife comes out clean and the sides pull away from the pan. Takes between
50 minutes and 70 minutes to bake depending on your oven and the size of
your loaf pans. Remove bread immediately from pans and allow to cool.
Note: The bread will look like a thick pancake batter and should be a
medium dark brown in color. You may, of course, adjust the cinnamon to your
own taste, but I find that though this seems like an enormous amount, it is
just about right for a heavenly cinnamon taste which is not yet
overpowering. I originally got my kids to eat zucchini bread by peeling and
grating the zucchini and adding more cinnamon…then I flat out lied and
told them it was cinnamon bread…they devoured the stuff. It was only
years later that they discovered I had tricked them. It is the favorite
bread in this house. This is a very moist bread….or snack cake.
You can vary this recipe to make banana nut, cranberry nut, or any other
type of bread by changing the fruit or veggie and adjusting the spices
accordingly. Let me know what you think of it.
Yields
1 Servings