This is a wonderful recipe that my sister, Janet, gave me many years ago. This bread is moist, without being oily. My husband, Joe, doesn’t like nuts, so I make it with raisins instead. Either way, it’s a fabulous bread! – JM Farro
JANET’S ZUCCHINI BREAD
2 cups Sugar
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 cup Oil
1 teaspoon Vanilla
2 cups grated Zucchini (2 medium)
1 teaspoon Salt
¼ teaspoon Baking Powder
3 cups Flour
1 cup chopped Nuts (optional)
Preheat oven to 350 degrees.
Beat eggs until foamy. Add in the rest of the ingredients, flour and nuts last.
Grease pans. Turn into 9×5” loaf pan, or two smaller pans.
Bake 1½ hours for large loaf, 1¼ hours for smaller loaves.
Remove from pans and cool on rack.
Note: I have made these as muffins and baked them at 400 degrees for about 20 minutes. (Makes 18.)