About the Author

Jill Maisch - as a writer, speaker, missionary, and educator - has a tendency to wander upstream... against the more comfortable current of social and spiritual complacency.

Tuesday, July 12, 2011

Zucchini Bread Recipe

I guess now we're all hungry for zucchini bread!  By popular demand, here's the simple recipe I followed this afternoon along with some friends' suggestions.  (The picture is of the four loaves cooling on my stove right now... yum!) 

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs

 Grease and flour two 8 x 4 inch pans - plain old loaf pans. Preheat oven to 325 degrees F.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

1 cup vegetable oil
2 1/4 cups white sugar (Cheryl Minekime uses Splenda For Baking)
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)
1 cup chocolate chips (Betty King's suggestion!)

No comments:

Post a Comment