2007 Award-Winning Recipe!
1 teaspoon vanilla
1 cup vegetable oil
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
3 tablespoons cinnamon
2 teaspoons nutmeg
2 cups flour
2 cups grated zucchini
Optional: raisons and/or chopped walnuts
Coarse baking sugar
Candace Dugan * Douglas, Michigan
There is nothing more deliciously heart warming on a
blustery fall afternoon than a slice of this cake-like
zucchini bread with a mug of steaming hot tea. Enjoy it warm
shortly after baking or freeze it for use throughout the
winter. Our staff here just adores it~we filled our freezer
with it for afternoon breaks!
Candace Dugan's Zucchini Bread
Preheat oven to 350°F. Grease and flour two bread pans. Mix
together the eggs, vanilla, oil and sugar. Add the salt,
baking soda, baking powder, cinnamon and nutmeg to the egg
mixture. Alternatingly in three parts, add the flour and the
grated zucchini to the egg mixture~it will be thick. Hand
stir in optional raisons and/or coarsely chopped walnuts.
Fill each prepared bread pan no more than 3/4 full. Top with
coarse baking sugar. Bake for about an hour until a cake
tester comes out clean.