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Ee394526 e9a7 4795 bf04 5b60b5b856c6  2016 07 24 00 51 57
925fred
925fred

Zucchini Bread
2.5 cups shredded zucchini
3 cups floor
2 cups sugar
1 cup vegetable oil
3 eggs
1/4 tsp baking powder
1 tsp soda
3 tsp ground cinnamon
3 tsp real vanilla
Extras
About 3/4 cup of any
Chopped nuts (walnuts), sliced almonds, pomegranate (dried or fresh), or dried cranberries.
You can also mix them together in any paring. I like the cranberries and sliced almonds together. Or just fresh sweet walnuts. I've also tried dry dates (there are a dozen varieties) and dried cherries. Almost no one cared for the cherries.
I've also ground my own cinnamon from sticks. Coffee grinder works great!
The fresh the ingredients, the better this bread tastes.
In a mixer, beat the 3 eggs slightly. Add the oil and sugar and vanilla next. Until just mixed. The dry stuff. Not the nuts, etc. Now fold altogether. Heat oven at 325 deg. Remember to adjust for elevations if needed. Add the Extras.
Pour mixed ingredients into two separate un-greased loaf oven pans. I used Pyrex. I found the 9x5x3 worked great in Spokane WA, but not so well in San Francisco. So I went to swallower dishes at sea level. I left the cooking times and temp the same. About 1 hour. Small cupcakes took 22min for 12 each pans. Large cupcakes took 25min for 6 each pans. Viola.