Aunt G’s Zucchini Bread

The first zucchini I grated up satisfied one recipe, and I still had a nice sized zucchini left to use.  Back to the Family cook book for a tried and true recipe.  Aunt G hits again!  The only note I have on this page is “GREAT!”  Thank You Aunt G for another awesome recipe.

3 Eggs

1 C. Oil (I use apple sauce)

3 tsp. Vanilla

2 C. Sugar (I use 3/4 C. sugar and 3/4 C. honey)

3 C. Flour (I used 1 1/2 C. each of White Whole Wheat Flour and Whole Wheat Flour)

1 tsp. Salt

1 tsp. Soda

1/2  tsp. Baking Powder

3 tsp. Cinnamon

2 C. Zucchini, grated

1 C. of the following:dates or raisins, optional (I used dates this go around.)

1C. Nuts (I left the nuts out and added a 2nd cup of dates)

Preheat oven to 350*.

Combine and mix eggs, sugar, vanilla, and oil.

Combine dry ingredients and mix with the wet ingredients.

Fold in zucchini, dates, and nuts.

Bake in two bread pans for 1 hour.  I fill my muffin tin and bake them for 30-35 minutes.


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