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Lotza Zucchini Bread
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Description
Got a bumper crop of zucchini? Make zucchini bread! Great for breakfasts, snacks, and desserts, and perfect gifts. Freezes well, too!
Ingredients
- 6 cups Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Baking Powder
- ½ teaspoons Salt
- 6 whole Eggs
- 2 Tablespoons Vanilla Extract
- 2 cups Vegetable Oil
- 4 cups Sugar
- 4 cups Shredded Zucchini
- 1 cup Crushed Walnuts
Preparation
1) Prepare four loaf pans and preheat oven to 325 degrees F. Measure all dry ingredients besides nuts and sugar into bowl.
2) In a separate large mixing bowl, beat 6 eggs, 2 Tbls vanilla, and 2 cups oil until frothy.
3) Stir in 4 cups sugar, 4 cups zucchini, and 1 cup crushed walnuts. Combine remaining dry ingredients.
4) Bake at 325 for about 1 hr. Allow to cool and serve!
Makes 4 loaves, each love serving approximately 8.
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3 Comments
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nuisance on 8.4.2009
I MADE THIS THIS WEEKEND. EVERYONE LOVED IT. I USED SPLENDA INSTEAD OF SUGAR, AND NO ONE KNEW!!
MINE DIDN’T RISE SO HIGH TO OVERFLOW. I WAS THINKING NEXT TIME ADD A BIT MORE BAKING POWDER THAN THE 1/2 TSP IN THE RECIPE
THANKS
pegbloomfieldfarm on 7.30.2009
Like Ree and everyone else who grows zucchini in the garden, I have more of it than I can use right now. I like this recipe because it makes a huge batch of bread… four BIG loaves! Actually, I should have stretched it to five because one pan overflowed in the oven. The bread is delicious! I sampled it a little while ago and I’m looking forward to a big slice for breakfast!
countrygirl on 7.28.2009
Making this right now!! Mine have been in the oven for about an hour and will need a few more minutes to firm up.
It sure used up the zucchini!!! I am taking them to the farmers market tomorrow!