This week we’ve got another recipe that’s perfect to help you use up zucchini!
Recipe: Zucchini Bread
1 c. salad oil
3 eggs
2 c. sugar
3 c. grated zucchini
2 T. vanilla
3 c. flour
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 c. coconut
1 c. nuts
Cream oil, eggs and sugar. Add zucchini and vanilla. Sift flour, soda, baking powder, cinnamon and salt. Add to creamed mixture. Add coconut and nuts. Bake in 2 bread pans at 325° for 1 hour and 8 minutes. Grease and flour pans.
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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.