Zucchinni Bread
| Prep Time | 15 -25 min. |
| Total Time | 90 - 120 min. |
| Servings | TBD |
| Calories Per | TBD |
The recipe was originally made by Elaine Darnell to help cull the ever multiplying zucchinni population in the garden but has stuck around because it is delicious and serves as a wonderful breakfast, snack, or dessert; especially when toasted with butter.
| Ingredient | Quantity |
|---|---|
| Egg | 3 large |
| Sugar, White Granulated | 1 3/4 Cup, or 1 Cup white, 3/4 Cup dark brown |
| Oil or Melted Butter | 1 Cup |
| Zucchinni, Shredded | 2 Cups |
| Vanilla Extract | 1 tsp. |
| Flour, All Purpose | 3 Cups |
| Baking Powder | 1 tsp. |
| Baking Soda | 1 tsp. |
| Cinnamon | 1 tsp. |
| Salt, Iodized | 1 tsp. |
| Optional: Nuts of Choice, Chopped | 1 Cup |
1. Preheat oven to 350 F 2. In a small or medium bowl, mix together dry ingredients 3. In a mixer, cream butter and sugar until light and fluffy, then add in eggs one at a time until mixed before adding shredded zucchinni and mixing until distributed evenly 4. Add the dry ingredients to the wet mixture while mixing slowly and continue mixing until well incorporated and mostly smooth 5. If you are using nuts, fold them in to the batter until the are evenly distributed 6. Grease and flour 2 loaf pans or line 2 muffin trays 7. Bake the loaf pans for approx. 50 - 55 min or until the tops are golden brown and a toothpick comes out clean. Muffins will take approx. half that time 8. Remove and let cool for 10 - 15 min, then serve and enjoy