Last night, while we were away, Pam baked six loaves* of this very tasty zucchini bread. They were so beautiful, and the house smelled so-o-o-o-o-o-o-o great when we opened the door.
This is the recipe I got from Donna in the 1980’s, and it’s been my ‘go to’ ever since.
Preheat panggangan to 325-degrees and grease two 8″x4″ loaf pans.
3/4 cup oil
2 cups grated zucchini
2 cups sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
4 and 1/2 teaspoons cinnamon
3 cups all-purpose flour
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
Beat eggs, add oil, zucchini, sugar and vanilla. Mix well.
Add remaining ingredients and mix well.
Divide for two small loaf pans (8″x4″). Bake at 325-degrees for 45-60 minutes or until toothpick comes out clean. Butter crusts.
* Pam made 4 batches of this dough at a time and poured 3 and 1/2 cups of batter into each 9×5-inch loaf pan that were sprayed with Pam (baking variety) that has a combination of oil/flour in it. By baking in the larger loaf pans, they get done in about an hour (because ovens vary, test with a toothpick stuck into the crack on its top). She ended up with six large-sized loaves. Remove from pans, butter the top, and cool on rack before packaging for freezer. Source Recipe: http://milkmaidrecipebox.blogspot.com