Tuesday, August 17, 2010

Summer Zucchini Bread

This is always a favorite thing to make with all the zucchini coming out of the garden. I love it because it freezes so well! Of course, it never lasts too long! 1 cup white flour
2 cups wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
3 tsp. vanilla
3 cups grated zucchini

Cream together sugar and oil. Add the remaining ingredients, leaving the flour and zucchini for last. Mix until blended. Pour into oiled pans and bake at 325 for 50 minutes or until a toothpick inserted comes out clean. Let sit in pans for ten minutes before removing.

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