Easy Zucchini Bread with Variations
Zucchini Bread recipe
Yield
36 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 2 | cups |
vegetable oil
|
|
| 4 | cups |
zucchini
grated |
|
| 2 | cups |
sugar
|
|
| 6 | cups |
all-purpose flour
|
|
| 4 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 473 | ml |
vegetable oil
|
|
| 946 | ml |
zucchini
grated |
|
| 473 | ml |
sugar
|
|
| 1.4 | l |
all-purpose flour
|
|
| 2E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Combine ingredients in large bowl, mix well. Pour into greased and floured loaf pans.
Bake at 350℉ (180℃) for 1 hour.
Serve hot or cold with butter, cream cheese, or just plain.
Variations: Applesauce or pumpkin bread - use same as zuchini, but add 3 cups water and 4 teaspoon ginger.
