What’s for Breakfast: Marguerite’s Zucchini Bread
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As I mentioned in my Happy List yesterday, we’ve been enjoying some yummy zucchini bread this week, and I wanted to share the recipe with you, but first I have to brag for a moment on dinner last night. The Mister made Zesty Chicken Enchiladas, and they were sooo yummy.
Now back to the original topic – Zucchini Bread. I used a recipe from a book that we’ve had around the kitchen for years, Quick Breads, Soups & Stews by Mary Gubser.
3 cups sifted all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 medium eggs
2 cups sugar
1 cup light oil
1 tsp vanilla extract
2 cups grated zucchini
1 cup chopped pecans
- Preheat the oven to 350 degrees. Brush two 8 x 4 x 3-inch loaf pans with melted butter or coat with vegetable spray.
- Resift the flour with the baking powder, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, beat the eggs until foamy. Add the sugar, blending well. Stir in the oil and vanilla. Gradually add the dry ingredients until thoroughly incorporated. Fold in the zucchini and nuts.
- Divide the batter equally between the two pans. Bake for one hour and test for doneness.
- Remove the breads from the oven and cool in the pans on a wire rack for 15 minutes. Remove breads to the rack to finish cooling.
To make it a little healthier, I followed the book’s suggestions of reducing the sugar to 1 1/2 cups and substituting 1 cup of whole wheat flour for 1 cup of white. Also, I was out of pecans.