Sunday, September 7, 2008

Ginger's Zucchini Bread

Ginger Corsair gave me a most delicious recipe in which to use up at least one quarter of the gigantic zucchini given to us by my Aunt and Uncle - tender and moist, full of flavor, and ever so effortless to prepare.

The most difficult part?

Trying to avoid salivating as the aroma fills the house and then, waiting until the loaves are baked and cooled enough to slice.

Ginger's Zucchini Bread

3 eggs
1 cup vegetable oil
2 cups white or brown sugar
2 cups grated zucchini
2 tsp vanilla
3 cups flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt

Preheat oven to 325 F. Grease & flour loaf pans.

In large bowl, beat eggs until light and frothy. Mix in oil & sugar. Stir in zucchini and vanilla.
Combine dry ingredients, then stir into egg mixture.

Divide batter into pans. Bake for 60-70 minutes.

I do suggest adding chocolate chips to the batter - decadent.

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