Zucchini turns into homemade bread

August 21, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

THIS traditional zucchini bread recipe is my favorite. It's from "Maryland Classics" published by the Baltimore Gas and Electric Co.

Zucchini Bread

3 eggs or equivalent egg substitute

1 cup oil

1 cup sugar

1 cup firmly packed brown sugar

1 teaspoon vanilla

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 1/2 cups coarsely shredded unpeeled zucchini

1 cup finely chopped walnuts

In large bowl of electric mixer, beat first five ingredients on medium speed until light and fluffy. On low speed, blend in sifted dry ingredients. By hand, gently stir in zucchini and walnuts. Turn into two greased and floured 9x5x3-inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes. Remove to rack to cool completely. Makes two loaves.

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