Easy zucchini bread
2 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil |
| Or | ||
| 1 | cup | Melted shortening |
| Or | ||
| Butter or margarine | ||
| 1½ | cup | Sugar |
| 2 | cups | Well drained |
| Shredded zucchini | ||
| 3 | cups | Flour |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Cinnamon - or more |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Cloves |
| 1½ | teaspoon | Baking soda |
| 3 | teaspoons | Baking powder |
| 2 | cups | Coarsely chopped walnuts |
Directions
(variations - 1 small can, well drained crushed pineapple, or ½ cup applesauce, or two fresh peaches or nectarines crushed and drained--just add to basic mixture) Mix together the baking soda, baking powder, and flour. Set aside.
Slightly beat the eggs then add the sugar and cream together well.
The eggs should be thick and almost white. Add the melted shortening or oil in a slow stream and cream well. Turn the mixer speed down to low and add the zucchini. Add the vanilla and spices and mix well.
Add any of the variations if you wish. Add the flour mixture one cup at a time and mix well after each addition. Add the nuts and mix well. The batter should be thick and not runny.
Bake in well greased loaf pans at 375 degrees for about 1 hour. Check after 45 minutes to test for doneness. Walt MM