SHIRLEY'S ZUCCHINI BREAD
This is my mother's recipe for zucchini bread. It is moist and wonderful. Everyone who tries it loves it. It's a great way to use those baseball bat sized zucchini's that are hidden in your garden!
Provided by Brenda Young
Categories Sweet Breads
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Combine and mix well: 2 cups sugar 3 cups flour 1 teaspoon each: Salt, cinnamon, baking powder and baking soda.
- 2. Add: 1 cup vegetable oil 3 large eggs 2 teaspoons vanilla. Blend.
- 3. Add: 3 cups grated zucchini. 3/4 to 1 cup each or all: Raisins, coconut, chopped pecans or walnuts.
- 4. Preheat oven to 350. Grease and flour two loaf pans. Divide between the two loan pans and bake for one hour. Use toothpick to check for doneness. Start checking at 1 hour. When done, let stand for 15 minutes and remove from pans. Cool on racks.
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