Friday, October 18, 2019

Zucchini Bread

This is a recipe I've used since 1976.  It came from Mrs. Hester Cline in Enid, Oklahoma.

It's good while still warm after baking, but much better if you wrap it in foil and let it stand overnight before slicing.

3 c. flour
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
3 eggs
1 c. oil
2 c. grated zucchini
2 c. sugar
2 tsp. vanilla
1 c. raisins
1 c. chopped nuts
Beat eggs until fluffy.  Add oil, zucchini, sugar, vanilla, raisins
and nuts.
Sift together dry ingredients and add to zucchini mixture.
Mix well.
Bake in greased loaf pan at 325° for 1 hour.  4 mini-loaf pans
can be used.

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