Thursday, March 5, 2009

Aunt Reta's Zucchini Bread

This is truly the best Zucchini Bread I have ever eaten. Maybe even the best quick bread I have ever had! I was a newly wed when Aunt Reta gave this to me and it is now a family classic. It is rich and moist and the recipe makes 2 loaves so you can share one or put it in the freezer for later.

  • 3 eggs
  • 3 cups white flour
  • 2 cups sugar
  • 1 cup salad oil
  • 1 tsp baking soda
  • 1/4 tsp. baking powder
  • 2 cups grated zucchini (leave out the seeds if they are large)
  • 1/2 cup chopped walnuts
  • 3 tsp. cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp. salt

  1. Beat eggs until foamy. Add sugar, oil and zucchini. Mix well but not too long.
  2. Add sifted flour and remaining ingredients. Mix well. Batter will be thin.
  3. Pour into 2 greased and floured loaf pans. (if the pans are nonstick, you only need to use Pam spray)
  4. Bake at 325 degrees for 1 hour.

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