Diane's Zucchini Breadby Rory
Diane's Zucchini Bread
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This tasty zucchini bread recipe came from former AllSpicer Diane's collection. It's a great way to use up big zucchini from the garden (they get giant overnight, don't they?!?) and it freezes well.
Beat eggs thoroughly, then beat in sugar. Add the olive oil slowly and beat well to combine. Finally, stir in the vanilla paste and set aside.
In a separate bowl, sift together flour, then sift again with the other dry ingredients.
Add the dry mixture to the wet mixture. Stir in the minced/shredded zucchini and chopped nuts (if using). Bake in two large or three small greased loaf pans at 350°F for 45 minutes.
Cool zucchini bread for 20-25 minutes before removing from the pan.