I have had this recipe for 20 years. It started out as just plain Zucchini Bread, then I added chopped pecans and it was wonderful. Later I added 1/2C of semi-sweet Chocolate Chips and my kids loved it even more. I hope you enjoy it.
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup brown sugar, packed
1 cup granulated sugar
1 cup vegetable oil
3 large eggs, beaten
2 cups grated zucchini
3 teaspoons vanilla extract
1 cup chopped pecans
1/2 c semi-sweet chocolate chips (optional)
Directions
Preheat oven to 350 degrees F. In a large bowl mix eggs, sugars, oil, zucchini and vanilla. Beat until smooth. In a separate bowl combine remaining ingredients (except nuts and chocolate chips), set aside. Add dry ingredients to creamed mixture and beat until smooth. Add nuts and chocolate chips. Pour into 2 standard loaf pans sprayed with nonstick spray. Bake for 1 hour or until a tester comes out clean.
PS: In Korea I baked them at 160 degrees C for 48 minutes.
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup brown sugar, packed
1 cup granulated sugar
1 cup vegetable oil
3 large eggs, beaten
2 cups grated zucchini
3 teaspoons vanilla extract
1 cup chopped pecans
1/2 c semi-sweet chocolate chips (optional)
Directions
Preheat oven to 350 degrees F. In a large bowl mix eggs, sugars, oil, zucchini and vanilla. Beat until smooth. In a separate bowl combine remaining ingredients (except nuts and chocolate chips), set aside. Add dry ingredients to creamed mixture and beat until smooth. Add nuts and chocolate chips. Pour into 2 standard loaf pans sprayed with nonstick spray. Bake for 1 hour or until a tester comes out clean.
PS: In Korea I baked them at 160 degrees C for 48 minutes.
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