Charlo's Sweet Zucchini Bread
Charlo's Zucchini Bread recipe
Yield
24 servingsPrep
15 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 3 | teaspoons |
cinnamon
|
|
| 1 | cup |
vegetable oil
|
|
| ¼ | teaspoon |
baking powder
|
|
| 2 | cups |
sugar
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
nuts
optional |
|
| 2 | cups |
zucchini
grated |
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 15 | ml |
cinnamon
|
|
| 237 | ml |
vegetable oil
|
|
| 1.3 | ml |
baking powder
|
|
| 473 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
nuts
optional |
|
| 473 | ml |
zucchini
grated |
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Mix wet ingredients, then add dry ingredients.
Pour into 2 loaf pans.
Bake for one hour at 350℉ (180℃).
This recipe doubles very easily.
