Connie strack's zucchini bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs, beaten | |
| 1 | cup | Vegetable Oil |
| 1½ | cup | Sugar |
| 3 | cups | Zucchini, grated |
| 2 | teaspoons | Vanilla Extract |
| 1 | teaspoon | Ground Cinnamon |
| 1 | teaspoon | Salt |
| 3 | cups | All-Purpose Flour |
| 1 | teaspoon | Baking Soda |
| 1 | teaspoon | Baking Powder |
| ½ | cup | Dates Or Nuts, Chopped if desired |
Directions
* Preheat oven to 350 F.
1. Mix the eggs, oil, sugar, zucchini and vanilla in a large bowl.
Stir in the cinnamon, salt and flour mixed with baking soda and baking powder. Stir in chopped dates or nuts, if desired.
2. Divide the batter between 2 greased and floured loaf pans. Bake in center of the oven for 1 hour or until a toothpick inserted in the center comes out clean.
From the LARIMER COUNTY FAIR & RODEO of Loveland, Co. Fair dates: Early August for 8 days, Wed to Wed.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-04-95 (159) Fido: Cooking
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