Recipes

Many of you who have checked out Fred Engel's COWBOY POINT OF VIEW for making Zucchini Bread have asked for a simple recipe without the prose. 

Here it is. Enjoy.

Zucchini Bread
2 loaves

• 1 cup of salad oil
• 3 eggs, slightly beaten
• 2 cups of sugar
• 2 cups grated raw zucchini
• 2 teaspoon vanilla extract
• 3 cups all purpose flour
• 1 teaspoon soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoon ground cinnamon
• 1 cup of chopped walnuts

Combine oil, eggs, sugar, zucchini and vanilla in a large mixing bowl and blend well.

Stir in flour, soda, baking powder, salt and cinnamon. Stir in nuts.

Spoon batter in 2 well greased 8 1/2 x 4 x 2 5/8 inch loaf pans.

Bake at 325 degrees for 1 1/2 hours or until done.

readers comments:

From: Barbara Borchard
Subject: Zucchini Bread

I enjoyed the recipe very much, however, I have some suggestions: the length of baking time should be reduced to no longer than 1 hr and 10 min, otherwise the bread comes out too dry.  Also if one would want a more cake like result, changing the amount of soda to 1/4 tsp and increasing the baking powder to 1 tsp you'll find the end product very acceptable.  Also the amount of batter can be divided into 4 loaf pans 5 3/4 x 3 x 2 1/2.  I like this size as they are ideal for gift giving.