Provided by Grocery Shopping Network
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350. Grease bottoms only of 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
2. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Calories From Fat 34 Protein 1 Total Fat 3 Carbohydrates 15
Calories 97 Calcium 10 Sodium 94 Vitamin A 32
This recipe has been added to the following public cookbooks:
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | kuikenj
09/22/09 05:51 PM | Oven temp?anyone know what tempature the oven should be set at? |
| ★ ★ ★ ★ ★ | jandf250
07/23/09 07:53 PM | zucchine breadgreat recipe -I used 1 c sugar and 2/3 c honey instead of all sugar; I also used 1/2 c applesauce and just under 1/4 c of oil instead of 2/3 c vegetabable oil and not having any cloves just eliminated it. brought it to a "koffee klatch" and the gals loved it. I'm now printing the recipe for 3 of them who want to make it for their husbands & friends. |
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