Freida's zucchini bread

1 Servings

Ingredients

Quantity Ingredient
1½ cup Oil
4 Eggs
4 cups Flour (more or less)
2 cups Sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
¼ teaspoon Salt (up to 1/2)
5 (heaping) tablespoons of cinnamon (more or less) (up to 6)
1 cup Shredded zucchini (up to 2)
½ cup Nuts; your choice, optional (up to 1)

Directions

For two regular loaves...

Mix all the wet ingredients except zucchini. Sift together all the dry ingredients and blend into the wet ones. Mix in zucchini and nuts last and pour into sprayed loaf pans. Bake in a 300 degree oven until an inserted knife comes out clean and the sides pull away from the pan. Takes between 50 minutes and 70 minutes to bake depending on your oven and the size of your loaf pans. Remove bread immediately from pans and allow to cool.

Note: The bread will look like a thick pancake batter and should be a medium dark brown in color. You may, of course, adjust the cinnamon to your own taste, but I find that though this seems like an enormous amount, it is just about right for a heavenly cinnamon taste which is not yet overpowering. I originally got my kids to eat zucchini bread by peeling and grating the zucchini and adding more cinnamon...then I flat out lied and told them it was cinnamon bread...they devoured the stuff. It was only years later that they discovered I had tricked them. It is the favorite bread in this house. This is a very moist bread....or snack cake.

You can vary this recipe to make banana nut, cranberry nut, or any other type of bread by changing the fruit or veggie and adjusting the spices accordingly. Let me know what you think of it. Posted to Bakery-Shoppe Digest V1 #211 by "Lewis'" <lewises@...> on Aug 31, 1997

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