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Janet’s Zucchini Bread

On March 8, 2010January 19, 2021
JFH

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

3 Eggs
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.)

In Little Jesus Freaks RecipesIn Bread , JFH Staff , JM Farro , Little Jesus Freaks , recipe , recipes , Zucchini Bread

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