Sarah's Zucchini Bread
.
Yield
24 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 2 | cups |
zucchini
grated |
|
| 3 | teaspoons |
vanilla extract
|
|
| 3 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 3 | teaspoons |
cinnamon
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
sugar
|
|
| 473 | ml |
zucchini
grated |
|
| 15 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 15 | ml |
cinnamon
|
|
| 7.5 | ml |
baking powder
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Mix the eggs, oil, sugar, zucchini and vanilla.
Add to this mixture the flour, salt, soda, cinnamon, baking powder.
Fold in the chopped nuts.
Grease and flour two 8x4x2 inch loaf pans. Evenly divide mixture.
Bake 1 hour in 325℉ (160℃). oven.
