ZUCCHINI CINNAMON BREAD
Perhaps you remember feeling dubious the first time you heard of zucchini bread, which feeling abruptly disappeared when you tasted its deliciousness. The bread doesn't taste like zucchini, of course, but is moist and delectable.
We are indebted to Pat McCoy from Kentucky for this recipe.
Ingredients and Method:
3 eggs
2 cups sugar
1 cup cooking oil
2 teaspoons vanilla
2 cups zucchini, finely grated
3 cups self-rising flour
1 tablespoon cinnamon
Preheat oven to 325 degrees.
Blend eggs on medium speed in a large bowl until fluffy. Mix in sugar, oil, and vanilla. Slowly stir in flour and cinnamon until just mixed. Stir in zucchini until evenly mixed. Pour into a well-greased 9-by-13 inch baking dish, or two well greased loaf pans.
Bake for 45 minutes, or until bread is firm and light brown. If you are using loaf pans, add about 10 minutes to the baking time.
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