As the holidays quickly approach, so does my urge to start baking. One of my favorite things to bake is zucchini bread. Not only is it a delicious treat, but it also makes a wonderful gift. (ie: coworkers, postal worker, neighbors)
Thankfully to my parents plentiful garden over the summer, I have plenty of zucchini frozen to last me all winter making zucchini bread. I never consider myself a baker (my husband is the baker in our family), but this recipe is super easy! When I bake this zucchini bread, it is probably the only use I get out of my KitchenAide mixer.
Zucchini Bread Recipe
Courtesy of my Grandma Sue
Mix 3 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. Set aside.
Combine 3 eggs, 2 cups sugar, 1 cup oil, 1 tablespoon vanilla extract.
Slowly mix dry ingredients to wet ingredients.
Then, add 1 cup crushed pineapple (with most of the juice), 2 cups shredded zucchini, and 3/4 cup chopped walnuts and mix all together.
I always cook mine in greased mini loaf pans. Bake at 350 for 30-35 minutes or until toothpick comes out clean. Let cool and enjoy! (:
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