Zucchini Bread

This is another recipe from my Home Ec. class. I love making this as it reminds me of all the fun we had in that class. Your kids could help with the measuring and mixing on this one too!

This is also a good way to use up an overabundance of zucchini during the gardening season. This could be made and frozen also.

Ingredients:

  • 4 c. shredded zucchini
  • 3 c. self-rising flour
  • 2 1/2 c. sugar
  • 1 1/4 c. oil
  • 4 eggs, beaten
  • 1 T. plus 1 t. vanilla
  • 1 T. ground cinnamon
  • 1 c. chopped nuts (optional)
  • 1 c. raisins (optional)

Directions:

Preheat oven to 325.

Grease 2 Loaf Pans.

Mix together all ingredients until well blended. Pour into the greased pans.

Bake 45 minutes to 1 hour. Cool 10 minutes.

Remove from pans and cool completely.

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