Dark Zucchini Bread Recipe
Ingredients
| Eggs 3 whole | ||
| Vegetable oil | 1 Cup (16 tbs) | |
| Brown sugar 2 cups, firmly packed | ||
| Vanilla | 3 Teaspoon | |
| Zucchini 3 cups grated | ||
| Molasses | 1 Tablespoon | |
| Flour 4 cups, unsifted | ||
| Salt | 1 Teaspoon | |
| Soda | 1 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| Pumpkin pie spice | 1 Teaspoon | |
| Nuts 1/2 cup chopped | ||
Directions
Beat eggs; add oil and brown sugar; beat well.
Add vanilla, grated zucchini, and molasses; beat.
Mix dry ingredients together; add nuts and beat well.
Bake in greased and floured small loaf pans or in 3 oiled cans (size #2-1/2) at 350° for 1 hour.
Cool in cans until bread will remove easily, then cool on rack.
Add vanilla, grated zucchini, and molasses; beat.
Mix dry ingredients together; add nuts and beat well.
Bake in greased and floured small loaf pans or in 3 oiled cans (size #2-1/2) at 350° for 1 hour.
Cool in cans until bread will remove easily, then cool on rack.
Chef
