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Zucchini Bread Recipe

Zucchini Bread

3 cups all-purpose flour.
2 teaspoons cinnamon.
1-1/2 teaspoons soda.
1-1/4 teaspoons salt. (I use a lot less).
1 teaspoon baking powder.
1 cup salad oil.
2 cups sugar.
3 eggs.
2 teaspoons vanilla.
2 tablespoons sherry.
2 cups grated zucchini.
1 teaspoon grated lemon peel.
1-1/2 cups chopped walnuts.
1 cup seedless raisins or chopped dates.

Combine flour, cinnamon, soda, salt, and baking powder, mixing well. Set aside. Beat together salad oil and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla, sherry, zucchini, and lemon peel. Stir to blend. Fold in nuts, raisins, and flour. Turn into 2 well greased loaf pans.
Bake in 325 oven for 1 hour and 15 minutes, or until done. Let stand in pans for about 5 minutes, then turn out on rack to cool. May be frozen.

Helle Thoman.

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