ZUCCHINI BREAD

This recipe is from Joan Lamberson, a unique lady that was a mentor and friend. Joan is not longer with us, but  I have made this recipe many, many times and have never been disappointed.  Quick breads can sometimes be dry, not this one. The first time I made this for my husband, he politely told me he did not care for zucchini, but would “try” this loaf.  He ate the whole loaf.

 

 

3 eggs

2 C. sugar

3 C.  self-rising flour

1/2 C. nuts

1 C. oil

2 C. grated zucchini

1 T. vanilla

1 T. cinnamon

2 small loaf pans  -  350 degrees -  for 1 hour

Beat eggs, oil and sugar: add flour, cinnamon and vanilla. Do not over mix! Fold in zucchini and nuts. Pour into greased and floured pan and bake.

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