Breads |
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Zucchini Bread – 2006
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Combine oil, eggs, sugar and vanilla until well blended. Add dry ingredients and mix until blended. Stir in shredded zucchini, dates and nuts. Bank in a greased angel food or bundt pan at 325 degrees for about 1 hour and 20 minutes (until a toothpick inserted in bread comes out clean). Cool for 45 minutes before removing from the pan.
This bread can also be baked in 2 loaf pans, for a shorter baking time.
- 1 cup vegetable oil
- 3 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 2 cups zucchini -- shredded, unpeeled
- 1 cup dates -- chopped
- 1 cup walnuts -- chopped
PREPARATION
Combine oil, eggs, sugar and vanilla until well blended. Add dry ingredients and mix until blended. Stir in shredded zucchini, dates and nuts. Bank in a greased angel food or bundt pan at 325 degrees for about 1 hour and 20 minutes (until a toothpick inserted in bread comes out clean). Cool for 45 minutes before removing from the pan.
This bread can also be baked in 2 loaf pans, for a shorter baking time.
