Carl Groh’s Zucchini Bread

Beard on Bread, Page 169

 

3	eggs
2 C	granulated sugar
1 C	vegetable oil
2 C	grated, peeled raw zucchini
3 t	vanilla extract
3 C	all-purpose flour
1 t	salt
1 t	baking soda
3 t	finely ground cinnamon
1/4 t	double-acting baking powder

1 C	coarsely chopped filberts or walnuts

 

 

1.    Preheat oven to 350˚.

 

2.    Beat the eggs until light and foamy.

 

3.    Add the sugar, oil, zucchini and mix lightly but well

 

4.    Combine the flour, salt, soda, baking powder and cinnamon and add to the egg-zucchini mixture

 

5.    Stir until well blended, then add nuts.

 

6.    Pour into two 9x5x3-inch greased loaf pans and bake for 1 hour.

 

7.    Cool on a rack.

 

Notes:

 

·      Our friend Kate has the following changes that she likes to make:

1. Instead of 2 C white sugar, 1 of brown and 1 of white
2. Add some grated carrot that had been squeezed dry and a bit of lemon peel to the grated zucchini
3. Use only 1/2 C oil and add 2/3 C milk
4. Add a bit of nutmeg, ginger and a pinch of cloves to the cinnamon