Chenango Zucchini Bread

Name: Chenango Zucchini Bread
Cuisine: American
Ingredients: 3 eggs; 1 cup vegetable oil; 2 cups sugar; 2 cups grated zucchini; 3 tsp. vanilla extract; 3 cups flour; 1 tsp. salt; 1 tsp. baking soda; 3 tsp. cinnamon; 1/2 tsp. baking powder

annerose0 @cook_2562349

Upstate New York, USA

This recipe is based off of the 1983 Chenango Valley High School Home-Economics class zucchini bread recipe. It will make two loaves, which is great, as you can freeze one loaf for later!

Be sure to gently squeeze some of the liquid from the shredded zucchini so your bread will have an even texture.

This recipe can also be made into muffins, which will freeze well, too.

Makes 2 loaves.

This recipe is based off of the 1983 Chenango Valley High School Home-Economics class zucchini bread recipe. It will make two loaves, which is great, as you can freeze one loaf for later!

Be sure to gently squeeze some of the liquid from the shredded zucchini so your bread will have an even texture.

This recipe can also be made into muffins, which will freeze well, too.

Makes 2 loaves.

annerose0 @cook_2562349

Upstate New York, USA

This recipe is based off of the 1983 Chenango Valley High School Home-Economics class zucchini bread recipe. It will make two loaves, which is great, as you can freeze one loaf for later!

Be sure to gently squeeze some of the liquid from the shredded zucchini so your bread will have an even texture.

This recipe can also be made into muffins, which will freeze well, too.

Makes 2 loaves.

This recipe is based off of the 1983 Chenango Valley High School Home-Economics class zucchini bread recipe. It will make two loaves, which is great, as you can freeze one loaf for later!

Be sure to gently squeeze some of the liquid from the shredded zucchini so your bread will have an even texture.

This recipe can also be made into muffins, which will freeze well, too.

Makes 2 loaves.

Saved

Ingredients

55-60

3eggs
1 cupvegetable oil
2 cupssugar
2 cupsgrated zucchini
3 tsp.vanilla extract
3 cupsflour
1 tsp.salt
1 tsp.baking soda
3 tsp.cinnamon
1/2 tsp.baking powder

Saved

Steps

55-60

1

Grate zucchini, carefully squeeze out much of the liquid, and set aside.
2

Beat eggs and then add the next 4 ingredients.
3

Measure 3 cups of flour and add to zucchini mix one cup at a time. Then with the last cup of flour add the rest of the dry ingredients.
4

Mix well.
5

Pour into 2 greased loaf pans.
6

Bake at 350 degrees F for 50 - 60 minutes. Check doneness with a toothpick in the center of the loaves.