We enjoy making and eating Zucchini Bread. Scott found somewhere on some blog a suggestion to make Zucchini Sweet Potato Bread. We tried it and found that it was really good. The Zucchini Bread recipe comes from the Lion House Cookbook.
Zucchini (Sweet Potato) Bread
2 cups sugar
3 eggs
3 teaspoons vanilla
2 cups shredded raw zucchini (or half zucchini and half sweet potatoes)
3 cups flour
1 teaspoon soda
1 teaspoon salt
3 teaspoons cinnamon
¼ teaspoon baking powder
½ cup chopped nuts (optional...we don't add nuts to ours)
Combine oil, sugar, and eggs in large mixer bowl. Beat well. Blend in vanilla and zucchini. Sift dry ingredients together. Add to oil mixture and blend well. Add nuts.
Pour batter into 2 loaf pans (8 x 4 x 3), well greased and lightly floured. Bake at 350 degrees for about 1 hour, or until loaves test done. Or use 3 medium loaf pans and reduce baking time to about 30 minutes. We use 4 loaf pans and cook it for 35 minutes, actually a little longer with the sweet potatoes. Let stand in pans for ten minutes, then turn out on racks to cool.
1 comment:
Yummy!! I love Zucchini bread!! And I love everyones pictures. It makes me feel lazy that I never put any up. Maybe I will try to start doing that.
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