Sunday, July 7, 2013

Zucchini Bread

Jodies Kitchen Zucchini Bread

 This is a great recipe,so moist and it makes 2 loafs.
I like to make this and freeze one,it freezes well and is perfect to bring back out in the fall or winter when the fresh zucchini is not available.
This recipe was originally handed down from my aunt Brenda (BJ) and handed down to her from Loretta Hatfield.

Jodies Kitchen Zucchini Bread 
3 eggs
1 cup veg. oil
2 cups sugar
2 1/2 cups grated zucchini...don't peel
1/2 tsp. vanilla
1/2 tsp salt
3 1/2 cups all purpose flour
2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 cup chopped nuts..I use pecan..use what you want
1 cup. crushed pineapple drained (20 oz)

Mix sugar oil eggs with blender well.Add zucchini, stir well.Then add salt flour soda spices and vanilla, blend well. Stir in Pineapple and nuts.Mix well. Pour in two 9x5 greased and floured loaf pans..Bake about 75 minutes on 350 f. recipe calls for 75 minutes..Mine is usually done before then..But always keep a check..Don't over bake,this is a very moist bread if baked properly.I also add dried cranberries to this sometimes. Good Luck.

1 comment:

  1. I have made this also and added Dried Cranberries to it.Just as many as you would like.



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