Alright Anna, here's the recipe.
You can also cut the oil to 3/4 cup
and that has turned out good. I want to cut it even more
to just a half a cup of oil but when I have baked
it it has been for others and not had time to
really experiment with their recipe.
*Also I have made it with Splenda granulated sugar
and Splenda brown sugar. It's more dense and not as moist.
It's edible.
You can also cut the oil to 3/4 cup
and that has turned out good. I want to cut it even more
to just a half a cup of oil but when I have baked
it it has been for others and not had time to
really experiment with their recipe.
*Also I have made it with Splenda granulated sugar
and Splenda brown sugar. It's more dense and not as moist.
It's edible.
Zucchini Bread
2 eggs beaten
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
2 teaspoon vanilla
2 cups of grated zucchini
2 cups of grated zucchini
Mix Wet ingredients together.
Mix together dry ingredients.
3 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon bk. powder
2 teaspoons cinnamon
3/4 teaspoons nutmeg
Add to wet ingredients. a little bit at a time.
Bake in bunt pan or two loaf pans and bake for an hour or a little longer if necessary.
6 comments:
We were just talking about zuccini bread over the weekend! I didn't plant any, though.
I have tomatoes coming in and the pickle plants are flowering. Yay!
I ordered my starter canning kit yesterday. I'm so excited!
I love zucchini bread, probably a little too much ; )
Thanks for the recipe.
It looks delicious, Gigi. Thank you for the recipe.
I love zucchini bread. My recipe is the same as yours...only I add a tsp of orange extract!
You are NOT getting zucchini already!!!! I will not allow it!
I sometimes can't believe we live on the same planet.
I will try you recipe....in august when I get zucchini.
It may be warm and wonderful there, but you can't be harvesting zucchini already, are you???
That looks yummy!
Post a Comment