Zucchini Bread

I have a lot of requests for something I serve frequently at my Open Stamps. Seeing that zucchini is in abundance right now at all your favorite local farms, I thought I would share it with you all. Consider make a loaf as a thank you gift and pair it with this card made using the Market Fresh stamp set and coordinating DSP.image

 

ENJOY!
Zucchini Bread

Beat together :
3 eggs
1 cup oil (I use Extra light Olive Oil)
2 Cups sugar
1 teaspoon vanilla

Add:
3 Cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Cups grated zucchini
1 teaspoon teaspoon nutmeg
1/2 Cup chopped nuts (optional)

Bake at 350 degrees for approximately 1 hour in two greased loaf pans.

**The directions call for you to grease and flour pans. I do not! I use stoneware to bake mine so there is no need for me to flour.


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