Zucchini Bread Recipe

Zucchini BreadMama Rizzo’s Zucchini Bread

(adapted from the Domino Sugar cookbook–a present purchased by my sister and I using UPC symbols from sugar bags in the late 1980s)

  • 2 C flour
  • 3/4 t baking powder
  • 3/4 t baking soda
  • 3/4 t salt
  • 3/4 t cinnamon (much more is ok too. 1 rounded t? you can’t go wrong)
  • 3 eggs
  • 1 C sugar
  • 2/3 C salad oil
  • 2 C grated peeled zucchini
  • 3/4 t lemon extract
  • 1 C chopped pecans or walnuts

the before, artfully arrayed

Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. Beat eggs with sugar for 2 minutes. Gradually add oil and beat 2 minutes. Add extract. Alternately fold in flour and zucchini until evenly moistened. Stir in nuts. Do not over mix!



Pour batter into well greased loaf pan (9X5X3). Bake at 350 degrees for 1 hour 10 minutes. Test with toothpick. If it comes out clean, it’s done! If not, bake another 5 minutes or until done. Cool 10 minutes; remove from pan and cool on wire rack.

like goldilocks' porridge--just right

1 Response to Zucchini Bread Recipe

  1. Pingback: Romancing the Stone (fruit, that is): Iovine Brother’s Produce Corner |

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