This amazing, tried and true recipe always gets compliments. I've tested many zucchini recipes in my day, but none are as moist and delicious as this. The cinnamon adds a very nice flavor to the bread. This recipe is excellent for freez and gifting!!
3 eggs
1 c. cooking oil
2 c. white sugar
2 c. peeled shredded zucchini
3 t. vanilla
3 c. flour
1 t. salt
1 t. soda
3 t. cinnamon
1/4 t. baking powder
Beat eggs till foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add flour, salt, soda, cinnamon, and baking powder. Mix together and divide batter into 2 greased loaf pans. Bake at 325 degrees for 1 hour.
Notes:
- It also works well with yellow squash instead of zucchini.
- Drain your zucchini some before mixing in, but don't worry about it too much.
- I've subsituted with Splenda for Baking and applesauce instead of all or half the oil and been happy with the results.
