Diana's Zucchini Bread
Diana's Zucchini Bread recipe
Yield
24 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| 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 |
|
Trans-fat Free, Sugar-Free, Low Sodium
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.
Comments
