A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
California Blue Ribbon Winner Zucchini Bread
- add review
- #15537
serves/makes:
ready in:
1-2 hrs
1-2 hrs
6 reviews
ingredients
3 cups flour
2 1/2 cups sugar
2 cups grated zucchini
1 cup oil
1/2 cup raisins or nuts or a combination
3 teaspoons cinnamon
3 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs
directions
Beat eggs together and add in the oil, vanilla and sugar. Stir in the zucchini and mix well.
Sift flour, baking soda, salt, baking powder and cinnamon together. Mix together well.
Add in the raisins and the nuts if adding.
Place in two greased loaf pans and bake for 1 hour at 325 degrees F. Freezes well.
added by
nutrition data
Nutritional data has not been calculated yet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
see more california recipes
reviews & comments
September 28, 2014
AWESOME!!! Love the rich, sweet flavor. This recipe is really easy to make and can easily be adapted to muffins. I cooked a half dozen (6) for 30 minutes. You can either get 2 dozen muffins or a dozen muffins and a loaf of bread out of the recipe using the suggested measurement.
July 25, 2010
This is a wonderful zucchini bread. I have made it a couple of times now and it is fool proof! It's a great way to use up that extra zucchini from the garden because the loaves freeze well, though if you take the extra loaves to work they will disappear fast and people will ask for more!
September 3, 2007
I have made this recipe every summer for several years--every time we have our get-together at the Cottonwood Lake-South Dakota!!! The nieces and nephews all expect it. It is Wonderful!!!!
September 5, 2006
Great recipe!!! Easy to make,and family loves it.
August 27, 2005
This bread fell apart when I turned it out of the pan. I found it too sweet and somewhat bland, although it did taste a bit better the next day. I made it again with the following substitions: reduced sugar to 2 cups and used brown sugar instead of white, used butter instead of oil, added a half tsp of nutmeg, and a full cup of walnuts. I floured the loaf pans after greasing. I allowed the bread to cool in the pans for 30 min prior to removing them. The breads came out in one piece. The flavor was far superior to that of the original recipe.
September 16, 2004
I really enjoyed baking this bread. Easy to prepare and fabulous outcome. My husband loved it and everyone who got a piece was asking for another one. A++ Thanks for this recipe.