Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Mom's Zucchini Bread




Source of Recipe


email


Recipe Introduction


Really, really good and moist- my kids eat it as
quickly as I can make it. Bread will freeze
well, and keep in refrigerator for weeks.
Servings: 24



List of Ingredients




3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts



Recipe



1. Grease and flour two 8 x 4 inch pans. Preheat
oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and
cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in
a large bowl. Add sifted ingredients to the
creamed mixture, and beat well. Stir in zucchini and
nuts until well combined. Pour batter into
prepared pans.
4. Bake for 40 to 60 minutes, or until tester
inserted in the center comes out clean. Cool in pan
on rack for 20 minutes. Remove bread from pan,
and completely cool.