3 eggs, lightly beaten
1 cup vegetable oil or olive oil
3 teaspoons vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini ( DO NOT drain water!)
3 cups all purpose flour or unbleached flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 TABLEspoon ground cinnamon
Optional:
1 can crushed pineapple, or
1 pint fresh blueberries, or
1 package semi-sweet chocolate chips
Or just leave it plain( plain is sooo good too!!!)
Directions:
Per-heat oven to 350 degrees, light grease 4 mini loaf pans or 2 regular size loaf pans.
In a large bowl, beat together the eggs, oil, vanilla extract and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and cinnamon. (If wanted to add pineapple, blueberries or chocolate chips, gently fold in- what I did was split the batter in and left the batter alone and the second batter with chocolate chips.) Transfer to the grease pans.
Bake 50-60 minutes in the oven or until the knife comes out clean from the center of the loaf. Cool for 20 minutes in pans, then turn out onto wire rack to cool completely. (If used metal loaf pans, they cook quick- I baked it for like 45 minutes. If use glass loaf pans, they bake longer, 65-70 minutes.
(From allrecipes.com, made few changes myself)
As you can see the plain zucchini bread is already half gone! My 2 and 4 years old boys gobbled them down for brunch! 🙂
Recipe courtesy of CSA member Alexis
