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Ingredients
| eggs: 3 |
| pure vanilla extract: 3 1/2 tsp |
| ground cinnamon: 1 Tbl |
| ground nutmeg: 1/2 tsp |
| canola oil - for salads, woks and light frying: 1 cup |
| unbleached all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| zucchini squash (grated): 3 cups (grated) |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| baking powder: 1 tsp |
Zucchini Bread York St. House, Lambertville, Nj
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees.
- Mix vanilla extract with eggs; beat and whisk until well blended.
- Add nutmeg, cinnamon, flour, oil and zucchini to egg mixture and blend well in mixer.
- Add sugar, baking soda, salt and baking powder; blend well.
- Place mixture in 2 prepared 9-inch loaf pans and bake 1 hour until inserted toothpick comes out clean. Bake muffins for 15 to 20 minutes.
- Makes: 2 loaves, 24 regular muffins or 12 large muffins.