Zucchini Bread Recipe
Ingredients
| Eggs | 2 | |
| Vegetable oil | 2/3 Cup (16 tbs) | |
| Sugar | 1 1/3 Cup (16 tbs) | |
| Grated zucchini | 11/3 Cup (16 tbs), peeled | |
| Vanilla | 2 Teaspoon | |
| Flour | 2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped |
Directions
With electric mixer, beat eggs until light and foamy.
Add oil, sugar, grated zucchini and vanilla; mix well.
Stir dry ingredients together with nuts and add to zucchini mixture; mix well.
Pour into greased and floured bread 'n cake bake pan; cover.
Place in crock pot.
Cover and bake on high setting for 3 to 4 hours or until bread tests done with a wooden pick.
Do not check or remove cover until last hour of baking.
Remove pan and uncover.
Let stand 5 minutes.
Unmold on cake rack.
To store, wrap in aluminum foil and refrigerate.
Add oil, sugar, grated zucchini and vanilla; mix well.
Stir dry ingredients together with nuts and add to zucchini mixture; mix well.
Pour into greased and floured bread 'n cake bake pan; cover.
Place in crock pot.
Cover and bake on high setting for 3 to 4 hours or until bread tests done with a wooden pick.
Do not check or remove cover until last hour of baking.
Remove pan and uncover.
Let stand 5 minutes.
Unmold on cake rack.
To store, wrap in aluminum foil and refrigerate.
Chef
