Thursday, September 13, 2007

Zucchini Bread & Muffins

Makes: 18-24 muffins, 1 large loaf or 3 small loaves

3 eggs, beaten
1 c. oil
2 c. sugar
2 c. grated zucchini
1 t. vanilla
3 c. flour
1 t. salt
3 t. cinnamon
1/4 t. baking powder
1 t. baking soda
1 c. chopped nuts (optional)

Combine eggs, oil and sugar until well blended. Stir in zucchini and vanilla. Sift together flour, salt, cinnamon, baking powder and baking soda; stir into zucchini mixture. Stir in nuts, if desired. Bake at 375 degrees. For muffins, bake for 15-18 minutes; for large loaf pan, bake for 1 hour; for 3 small loaf pans bake for 35-45 minutes. All are done when a toothpick inserted in the center comes out clean.

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Tips: Obviously this recipe makes a lot of bread or muffins, so be ready to serve a crowd or share with friends. Two cups of grated zucchini takes about one large zucchini squash. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Where's Mom Now That I Need Her?


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