This recipe was featured in Start With Rosemary.
Mittie Dunham | Big Country EC
Farmers Market/What You Grow Contest Winner: Our testers loved this flavorful zucchini bread. For best results, check the bread after 50 minutes of baking. The size of your loaf pan will affect overall baking time.
3 eggs
2 cups sugar
2 cups grated fresh zucchini, unpeeled
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped nuts
- Preheat oven to 350 degrees.
- Combine, eggs, sugar, zucchini, vanilla and oil. In a separate bowl, mix flour, salt, baking powder and cinnamon.
- Stir flour mixture into zucchini mixture. Fold in nuts.
- Divide batter equally between two greased loaf pans. Bake 50-60 minutes or until a tester inserted in center of loaf comes out clean.
Servings: 16. Serving size: 1 slice. Per serving: 380 calories, 5.4 g protein, 19.8 g fat, 46.7 g carbohydrates, 2 g dietary fiber, 177 mg sodium, 25.9 g sugars, 34 mg cholesterol
