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La Belle Cuisine
Gigi's Zucchini Bread
So, are you still trying to figure out what to do with all
that
zucchini?
Here's the answer! It was my mother's favorite
solution, and this became
one of her
favorite recipes. (MG)
4 cups coarsely shredded zucchini
(shred by hand)
3 cups flour
2 1/2 cups sugar
1 1/4 cups vegetable oil
4 eggs, beaten
1 tablespoon + 1 teaspoon vanilla
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons soda
1/2 teaspoon baking powder
1 1/2 cups chopped pecans
Heat oven to 325 degrees F. Grease generously bottoms only of 2
loaf pans
(9x5x3 inches).
Blend zucchini, flour, sugar, oil, eggs, vanilla, cinnamon, salt,
soda and baking powder on low speed of electric mixer, scraping bowl constantly
until
batter is well combined. Then beat mixture on medium speed 1
minute. Gently stir in the
chopped pecans. Pour into the prepared pans. Bake 50
minutes to 1 hour, until the bread tests done. Cool in pans on
rack 10 minutes; remove from pans and cool completely.
Featured Archive Recipes:
Mammy's Pineapple Zucchini Bread
Marvelous Carrot Muffins, Mama Bear's
Zucchini Pecan Brunch Cake
Index - Bread Recipe Archives
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