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Zucchini Bread (with Pumpkin version) Recipe

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This recipe for Zucchini Bread (with Pumpkin version) is from Nitchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Mix together in medium bowl:
3 eggs
2 c. granulated sugar
1 c. veg. oil
Stir in:
2 c. fresh grated zucchini**
1 T. vanilla
1 c. chopped nuts (optional)

In separate bowl, stir together:
3 c. APF
1 t. baking soda
1 T cinnamon
1 t. salt
1/4 t. baking powder

**or 2 c. fresh or 15 oz. can unsweetened Pumpkin
Directions:
Directions:
Stir dry ingredients into wet ingredients until "just" combined. Spray 2 9" loaf pans with Pam, fill with batter and bake about 45 minutes to 1 hour at 350 F until toothpick in center comes out clean.

During Zucchini season take some time to grate up some big or ugly zucchinis (scrub skins, remove stem end and bad spots). Add 1 cup of sugar to 2 cups of grated fresh zucchini in a small bowl. Stir, turning zucchini over. In a few minutes, it will be juicy and wet. Spoon into 2 cup container (sour cream or other) and freeze until needed. Remember it counts as 1 CUP SUGAR and 2 cups fresh grated zucchini.

 

 

 

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