Tasty Recipes
JOANNE’S ZUCCHINI BREAD
This is the best Zucchini Bread we’ve ever tasted! It freezes beautifully, so when zucchini is plentiful bake several extra loaves for the holidays or for anytime when guests drop by. The recipe is simple to make, and your kitchen will smell heavenly while it’s baking.
3 eggs
1 cup vegetable oil
2 cups sugar (1 white and 1 brown)
2 cups zucchini, peeled and grated
2 1/2 cups flour, sifted
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. cinnamon
3 tsp. vanilla
1 cup Sunnyland Small Pecan Pieces
Beat eggs; add sugar, oil and zucchini. Sift dry ingredients together; stir into first mixture. Add vanilla and nuts. Pour into two greased 9”x5”x3” bread pans. Bake at 350° for 1 hour.
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