This is a fabulous tried and true recipe that my family loves. My friend gave it to me (along with some zucchini) LOL I have been making it ever since. It is moist and wonderful and freezes well. While it's baking, the house smells wonderful!
LUCY'S ZUCCHINI BREAD
3 cups flour
3 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda*
1/4 tsp. baking powder*
2 cups sugar
1 cup oil (canola or similar mild oil is best)
3 eggs, beaten
3 tsp. vanilla
2 cups grated zucchini (1 Large zucchini or 2 small), drain any liquid (I grate by hand)
Preheat oven to 350. Grease a baking pan. Makes 3 small loaves or two bigger loaves or one bundt cake or one large bundt cake.
Combine flour, cinnamon, salt, baking soda, and baking powder in a large mixing bowl.
Mix together sugar, eggs, oil, and vanilla. Stir in zucchini. Stir into flour mixture; mix well but do not overmix. Pour into prepared pan(s).
Bake in 350 degree F. oven. Start checking with a toothpick at about 20 minutes for loaves and at about 50 minutes for a Bundt. Cover with foil if top browns too much.
Can be wrapped with plastic wrapped and frozen and keeps very well.
*Make sure the baking powder/baking soda are fresh otherwise the bread doesn't rise as nicely.
LUCY'S ZUCCHINI BREAD
3 cups flour
3 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda*
1/4 tsp. baking powder*
2 cups sugar
1 cup oil (canola or similar mild oil is best)
3 eggs, beaten
3 tsp. vanilla
2 cups grated zucchini (1 Large zucchini or 2 small), drain any liquid (I grate by hand)
Preheat oven to 350. Grease a baking pan. Makes 3 small loaves or two bigger loaves or one bundt cake or one large bundt cake.
Combine flour, cinnamon, salt, baking soda, and baking powder in a large mixing bowl.
Mix together sugar, eggs, oil, and vanilla. Stir in zucchini. Stir into flour mixture; mix well but do not overmix. Pour into prepared pan(s).
Bake in 350 degree F. oven. Start checking with a toothpick at about 20 minutes for loaves and at about 50 minutes for a Bundt. Cover with foil if top browns too much.
Can be wrapped with plastic wrapped and frozen and keeps very well.
*Make sure the baking powder/baking soda are fresh otherwise the bread doesn't rise as nicely.
MsgID: 0216654
Shared by: Halyna - NY
In reply to: Recipe: Quick Zucchini Bread
Board: All Baking at Recipelink.com
Shared by: Halyna - NY
In reply to: Recipe: Quick Zucchini Bread
Board: All Baking at Recipelink.com
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Zuccini Bread |
Lois Leeman Bardstown, Kentucky | |
2 | Recipe: Quick Zucchini Bread |
Gay R. | |
3 | Recipe(tried): Lucy's Zucchini Bread |
Halyna - NY |
ADVERTISEMENT
Random Recipes from:
Breads - Muffins, Quick Breads
Breads - Muffins, Quick Breads
- Orange Bread
- Traditional Skillet Cornbread (using bacon drippings)
- Key Lime Bread with Key Lime Glaze
- Dromedary Date Nut Bread Recipe - just like the date nut bread in a can
- Georgia Sally Lunn (using cake flour, 1940's)
- Amber's Champion Orange Date Nut Bread
- Raisin Bran Muffins (Make Ahead)
- Raspberry Filled Cinnamon Muffins
- Ocean Spray Classic Cranberry Nut Bread
- Substitute for Nabisco 100% Bran in Bran Muffins
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute