Friar's Zucchini Bread
Yield
2 loavesPrep
10 minCook
60 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking powder
|
|
| 2 | cups |
sugar
brown or white |
|
| 2 | cups |
zucchini
peeled and grated |
|
| 1 | teaspoon |
salt
|
|
| 3 | teaspoons |
cinnamon
|
|
| 3 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking powder
|
|
| 473 | ml |
sugar
brown or white |
|
| 473 | ml |
zucchini
peeled and grated |
|
| 5 | ml |
salt
|
|
| 15 | ml |
cinnamon
|
|
| 15 | ml |
vanilla extract
|
|
Directions
Beat eggs, oil, sugar and zucchini.
Sift dry ingredients together and add to mixture.
Add vanilla.
Pour into 2 greased and floured loaf pans.
Bake at 350℉ (180℃) F for 1 hour.
Test tops by touching with one finger before removing from oven.
Freezes excellent.
