Diana's Zucchini Bread
Diana's Zucchini Bread recipe
Yield
24 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
brown sugar, dark
|
*
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 | cups |
zucchini
grated |
|
| 3 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
nuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
brown sugar, dark
|
*
|
| 15 | ml |
vanilla extract
|
|
| 473 | ml |
zucchini
grated |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
nuts
chopped, optional |
|
Directions
Beat eggs until frothy.
Add oil, sugar and zucchini. Stir in dry ingredients.
Fold in vanilla and nuts if using.
Pour into 2 9x5 inch greased loaf pans.
Bake at 350℉ (180℃). for 1 hour.
