Saturday, September 18, 2010

Too Good To Be Zucchini Bread

This is the best zucchini bread recipe ever! It is moist and yummy and most people don’t even know it’s zucchini. I got the recipe from Chris’ aunt Cindi and I just modified it a tiny bit. If your garden produces an abundance of zucchini, you gotta make this bread! Oh, and it freezes great, too!

3 eggs, lightly beaten

1 cup oil

2 cups sugar

2 cups grated zucchini

3 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

1 Tbsp cinnamon

1/4 tsp baking powder

1/3 cup plain yogurt or sour cream

Mix eggs, oil, sugar, zucchini, and vanilla. Add dry ingredients. Mix until combined. Do not overmix. Stir in yogurt or sour cream.

Pour into 2 bread pans that have been greased and sprinkled with sugar.

Bake at 350 for 1 hour or until tester comes out clean.

zucchini bread 01

1 comment:

  1. do you make up a zillion loaves of these and freeze, or do you just freeze grated zucchini? Any other time saving tricks?