YUMMY IN MY TUMMY ZUCCHINI BREAD
I make this delicious, moist bread every summer when the zucchini crop comes out of the garden. Double the recipe...all that extra garden zucchini will become heavenly loaves that you can share :) I usually make about three dozen loaves all together before the summer is over, and many are made to be given away. Usually the first loaf disappears before the other loaves can cool! This is the "most moist" zucchini bread I have ever tasted! (say that 3 times fast!) Make lots.....they won't go to waste, and you can freeze em!
Provided by Mommy Bean
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 14 serving(s)
Number Of Ingredients 13
Steps:
- Combine crisco and sugar.
- Add eggs and vanilla.
- Blend in zucchini and water.
- Add dry ingredients.
- Add raisins.
- Pour into greased and floured loaf pans.
- Bake at 350 degrees for and hour, or until a toothpick inserted in the center of the loaf, comes out clean.
Nutrition Facts : Calories 438.4, Fat 11.7, SaturatedFat 4.5, Cholesterol 58.6, Sodium 468.6, Carbohydrate 79.8, Fiber 2.1, Sugar 52.4, Protein 5.8
ZUCCHINI BREAD
Great bread for when all of your gardens are overflowing with zucchini this summer. Freezes well for winter months also.
Provided by Sheila in Alaska
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs until light and foamy.
- Add oil, sugar, grated zucchini and vanilla.
- Mix lightly but well, then add the flour, salt, soda, cinnamon, and baking powder.
- Mix till blended well.
- Divide batter into 2 well greased and floured 9x5-inch loaf pans.
- Bake at 325 degrees for 1 hour or until done.
- Raisins or nuts may be added.
Nutrition Facts : Calories 257.3, Fat 11.8, SaturatedFat 1.7, Cholesterol 27.9, Sodium 196, Carbohydrate 35, Fiber 0.8, Sugar 20.4, Protein 3
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